dairy free egg free nut free gluten free
We enjoyed this heavenly soup the day after too - the left-over stock went gangbusters in a seafood risotto!
2 tbsp olive oil
1 red onion, finely sliced
1 celery stalk, sliced
2 cloves garlic, sliced
1/2 tsp ground ginger
1/2 tbs ground coriander
1 tbs harissa*
3 tbs chopped parsley
2 tomatoes, chopped
1kg fish, firm such as snapper, cut into chunks
8 prawns, peeled and deveined
8 mussels, cleaned and de-bearded
juice of 1 lemon
*You can buy harissa paste or make your own by processing some roasted red peppers with garlic, chilli, salt, cumin and coriander.
Heat oil in a stockpot and sauté onion, celery and garlic until soft. Add ginger, both fresh & dried coriander, harissa and parsley and cook for a few minutes, stirring. Season generously with salt and pepper, then add tomatoes and cook for another few minutes. Add water and bring to boil, then lower heat and simmer on very low heat, lid on for around half an hour.
Add seafood and cook for 15 minutes or until cooked through. Squeeze lemon juice then ladle into bowls.