Prawns and shellfish recipes Archives

Avocado recipes

Prawn rolls with home-made garlic-and-lime mayonnaise

10 minutes

Bread recipes

Prawn cocktail cups and garlic mussels with toasted baguette

8 minutes

Calamari

Potage de mer

25 minutes

Potage de mer

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

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

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

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Potage de mer

Potage de mer

Ingredients

Method