Home
Recipes
garlic

Free-range chicken and brinjal curry

Brinjal recipes

Free-range chicken and brinjal curry

Tomato and feta bake

Tomato and feta bake

10 to 15 minutes, bake for 20 minutes

Grilled brinjal, pine nut and anchovy bubble bread

Grilled brinjal, pine nut and anchovy bubble bread

25 minutes

Garlicky roast butternut with mielie puree

Butternut recipes

Garlicky roast butternut with mielie puree

45 minutes

Spiced fish with cashews on coconut basmati rice

Fish recipes

Spiced fish with cashews on coconut basmati rice

30 minutes

Pan-grilled pork chops with apple and potato bake

Apple recipes

Pan-grilled pork chops with apple and potato bake

45 minutes

Baked ostrich meatballs

Ostrich recipes

Baked ostrich meatballs

30 minutes

Pasta with mushroom-lentil ragu

Mushroom recipes

Pasta with mushroom-lentil ragu

25 minutes

Asian-style chicken and vegetable broth with chicken tempura

Asian-style chicken and vegetable broth with chicken tempura

1 hour

Ricotta and lemon chicken with roast peppers

Pepper recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Red pepper risotto with ricotta-stuffed courgette flowers

Risotto recipes

Red pepper risotto with ricotta-stuffed courgette flowers

30 minutes

Silky smooth red pepper fish soup

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Load more

Silky smooth red pepper fish soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

4 T olive oil
3 shallots, finely sliced
2 cloves garlic, grated
2 fresh bay leaves
3 red peppers, cored and diced
2 cups organic ready-made chicken stock
½ cup cream
Sea salt and freshly ground black pepper
12 prawns, cleaned
150 g calamari tubes
Juice of 1 lemon

Method

Place a saucepan over a medium to low heat. Add half the olive oil, the shallots, garlic and bay leaves and gently fry until golden.

Add the peppers and stock and simmer for 10 to 15 minutes. Remove from the heat and blend. Stir in the cream and season to taste.

In a clean saucepan, reheat the soup. At the same time, place a pan over a high heat with the remaining olive oil and pan-fry the prawns and calamari with a squeeze of lemon juice. Add to the soup and serve.