Silky smooth red pepper fish soup

Silky smooth red pepper fish soup

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 25 minutes
  • 30 minutes
  • Constantia Glen Sauvignon Blanc 2009


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes


  • default
    Anriëtte Combrink
    July 12, 2015

    I couldn’t find shallots at any of my local Woolies so I tried Food Lover’s and found it in between the small onions.

    1. default
      July 13, 2015

      Hi Anriëtte,

      Sorry that you weren’t able to find any shallots at your local Woolies (our food ed Abi found some at hers). Please let us know where you’re based and we’ll try to source it from a Woolies near you.

      The TASTE team.