Cape seafood soup


Fish Stock

  • 300g prawns in their shells ( optional )
  • 65ml lemon juice
  • 1 small crayfish tail ( optional )
  • 1 kg fish heads and bones
  • 1 large finely chopped onion
  • 1 stalk of finely chopped celery
  • 1 finely chopped carrot
  • 2 bay leaves
  • 2 sprigs of lemon thyme
  • 2 litres of water
  • salt


  • 30 ml olive oil
  • 1 large leek, thinly sliced
  • 2 cloves of garlic, crushed
  • 1 stalk of celery
  • 3 tomatoes, peeled, seeded and chopped
  • 25 ml fresh chopped lemon thyme
  • 125 ml dry white wine
  • 1 large potato, peeled and finely chopped
  • 65 ml tomato paste
  • 2 ml fennel seeds ( optional )
  • 5 ml sugar
  • salt and freshly ground black pepper
  • 250g of hake fillets, cut into bite size pieces
  • 30 ml fresh chopped parsley



shell the prawns and crayfish, chop the flesh and put aside for the soup, discard the heads and add the shells to a cooking pot with the fish heads, bones, onions, celery, carrot, bay leaves and lemon thyme.Ad the water, salt and pepper and bring to a boil. Simmer , uncovered for about 35 minutes, remove from the heat and allow to cool.Strain the stock through a sieve and then a finer sieve lined with a double layer of muslin cloth. You need 1.5 litres of stock for the soup.

Heat the oil in a saucepan and fry the garlic, leeks and celery until tender, add the tomatoes, thyme and wine. Bring to the boil and simmer uncovered, until the vegetables are soft. Add the stock, potato, tomato paste and fennel seeds and simmer until the potato is tender.

Season with the sugar, salt and black pepper,add the fish cubes, prawns and cray fish meat to the soup, simmer until the fish is just done.Add the lemon juice , sprinkle with parsely and serve with fresh bread.




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