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Seafood Hotpot - Soup with Chilli Black Mammoth olives, Akudjura & Julienne Carrots

This is my favourite Fish/Seafood soup. It is tomatoe & wine based. I use Lindeman's Porphyry which is a sweet fruity white wine. It makes the soup quite sweet but I like the balance when you bite into the salty olives. If it's too sweet you can add a good squeeze of lemon or use a white wine that isn't as sweet.

Notes

I sometimes add an uncooked crab, cleaned and cut in half

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Angus Hughson

Pinot Noir, Chardonnay and Rose are the best wines to pair with Seafood Hotpot - Soup with Chilli Black Mammoth olives, Akudjura & Julienne Carrots.

 
 

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