Main content

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.



  • 1.

    Scrub Mussels. Place in cold water. discard cracked, open or ones that float. Remove Beards.

  • 2.

    Heat Oil in Heavy based Frying Pan. Sauté, Onion, Garlic and carrots add a pinch of sugar for 5 mins. or until soft.

  • 3.

    Add Tomatoes, bush tomato, Olives and bay leaf, Oregano & wine

  • 4.

    Season with S & P. to your taste

  • 5.

    And (optional) Orange peel to taste.

  • 6.

    Bring to Boil then,

  • 7.

    Simmer gently for 15 mins

  • 8.

    Add prepared Fish to the soup.

  • 9.

    (if you have the perch add this after the mussels as it is a delicate fish)

  • 10.

    Simmer 5 mins.

  • 11.

    Add the Mussels & prawns in shell without heads simmer for 10 Mins or until they open. Discard if they don't. 

  • 12.

    Remove from heat and let sit for a couple of minutes

  • 13.

    Remove Bay Leaf

  • 14.

    Place 1/2 a cup of cooked rice in the bottom of the serving bowl and ladle soup on top

  • 15.

    Sprinkle with chopped parsley.

  • 16.

    Serve immediately


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

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

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


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

1 1 1 1 1
Average Rating
0 comments • 1 rating