Alex's Seafood Soup

"From Australian Junior MasterChef and made by 11 year old Alex."
 
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Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

  • 20 prawns (shrimp raw or green)
  • 1 tablespoon extra virgin olive oil
  • 50 g butter
  • 4 garlic cloves (finely chopped)
  • 500 ml fish stock (2 cups)
  • 250 ml water (1 cup)
  • 250 ml pasta sauce (tomato 1 cup)
  • 25 mussels (black cleaned debearded)
  • 2 (250 g) fish fillets (gemfish bones removed cut into 2cm pieces)
  • salt and pepper (to taste)
  • 14 cup parsley (flat-leaf chopped)
  • lemon wedge (to serve optional)
  • 1 baguette (crusty sliced to serve optional)
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directions

  • Peel and clean prawns, leaving tails intact and reserving the heads and then using a sharp knife, butterfly the prawns by slicing along the underside, from head end to tail, without cutting all the way through.
  • Heat the oil and butter in a large saucepan over medium high heat and add the garlic and reserved prawn heads, and cook, stirring for 1 minute and then add stock and then the water and bring to the boil.
  • Once the stock comes to the boil, remove pan from the heat and strain liquid through a colander into a bowl and discard the prawn heads and return the stock to the pan.
  • Add pasta sauce and mussels and stir to combine and cover and bring to the boil over hight heat and cook for 1 minute or until shells open.
  • Add the prawns and fish and cook a further 2 minutes or until the seafood is cooked through and then stir in the parsley and season with salt and pepper.
  • Serve with lemon wedges and crusty bread if you wish.

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RECIPE SUBMITTED BY

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