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https://www.lifestylefood.com.au/recipes/7645/seafood-hotpot-soup-with-chilli-black-mammoth-olives-akudjura-and-julienne-carrots

LifestyleFOOD.com.au

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.

Ingredients

  • Salmon Fillets - Cut into chunks

  • Deep Sea Perch (now known as orange roughie) - Cut into chunks

  • Mung Fish - Cut into chunks

  • 6 Prawns

  • 6 Mussels

  • 2 tblspns Olive Oil

  • 2 Cloves of Garlic - crushed

  • 1 finely Chopped Shallots

  • 1/2 tspn sugar

  • 1 Chilli - Chopped Finely

  • 1 tin of tomatoes - chopped 400g - Blended with a stick blender

  • 2 Carrots cut into Strips (jullienne)

  • 1 Bay Leaf

  • 125g Black Mammoth Olives

  • ½ Bottle of White (fruity) Wine - Porphyy 750 mls

  • Orange Rind - 4cm width piece

  • 1 teaspoon Oregano Flakes

  • 1/2 teaspoon Akudjura (Bush Tomatoes)

  • (Add orange rind in as many dishes it is v. good for you - antioxident)

  • Salt - Murray River Salt flakes are my favourite

  • Pepper

  • 2 Cups of cooked rice

Method

  • 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

Notes

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

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