Ingredients

Method

• 3 T butter
• 2 shallots, finely diced
• 1 stick celery, finely diced
• 3 cloves garlic, smashed
• 2 tomatoes, finely diced
• 1 t saffron
• 3 cups fish stock
• 1 cup white wine
• 12 prawns, cleaned and peeled
• 3 crayfish tails, halved
• 300 g clams
• 500 g mussels
• 12 calamari tubes
• 1 t salt
For the roast red pepper aïoli:
• 2 free-range egg yolks, at room temperature
• 2 garlic cloves, crushed
• 1½ sunflower oil cups
• 3 T lemon juice
• 2 t Woolworths Lazy Kettle hickory liquid smoke
• 100 g Woolworths roasted red peppers, puréed
• ½ t salt

Method

Ingredients

1. Heat the butter in a large pan. Add the shallots and celery and cook over a low heat until soft. Add the garlic and tomatoes and cook for 5 minutes, stirring occasionally.

2. Add the saffron, stock, wine, prawns and crayfish. Cover and simmer for 5 minutes. Add the clams, mussels and calamari. Cover and simmer for 5 minutes, then season. Serve with dollops of aïoli.

3. To make the aïoli, place the egg yolks in a large bowl. Add the garlic and pour in the oil in a steady stream from a height, whisking continually until thick. Add the lemon juice and liquid smoke. Stir in the red pepper purée and season with salt

Find more seafood recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly 
Food Assistant: Cheri Kustner