CapeCook
CapeCook -
Ons gaan nou braai
A Different Spin on Bouillabaisse
Ingredients:
• 8 prawns (whole and deveined)
• 12 to 18 black mussels in shells
• Hake
fillet cut into bite size chunks.
• ½ cup cake flour
• 2 tsp Robertsons Fish spice
•
1.5L fish/seafood stock
• 1 tin chopped Italian tomatoes
• ½ C white Beverage
• Pinch of
Robertsons Peri-
• 1 onion finely chopped
• Salt
• Robertsons Black Pepper
• Olive
oil
Method:
1. In a pot big enough for the soup, fry the prawns in a splash of olive oil
for about 3-
2. Dust the hake with a mixture of cake flour and Robertsons
Fish Spice and fry in the same pot. This should only take a few minutes, it’s important
not to overcook the hake or the texture will be compromised. Remove the hake from
the pot.
3. In the same pot, sauté the onion until soft and golden-
4. Place the tin of chopped tomatoes,
black pepper, Peri-
5.
After the broth has simmered, add all the cooked seafood back to the pot, and heat
through. Serve with plenty of crusty bread.
Bon appetit,
The Spice Master