Ingredients

Method

• 1 onion, quartered
• 1 red, yellow and green pepper, cut into chunks
• 4 T olive oil
• 1 litre fish stock
• 1 cup dry red wine
• 3 stalks celery
• 3 bay leaves
• 6 cloves garlic, crushed
• 1 t paprika
• 2 x 410 g cans chopped tomatoes
• 50 g tomato purée
• Juice and zest of 1 lemon
• 1 t sugar
• ½ t ground cumin
• Sea salt, freshly ground black pepper and peri-peri, to taste
• 2 red chillis, seeded and chopped (optional)
• 2 kg seafood (boneless white fish, clams, prawns, calamari, crayfish, crab, etc.)
• 2 T cake flour
• fresh parsley or coriander, chopped, to garnish
• pinch of saffron

Method

Ingredients

Fry the onion and peppers in the olive oil until soft.

Add all the remaining ingredients except the seafood, cake flour, parsley or coriander and saffron. Simmer for 15 to 20 minutes.

Add the seafood and simmer until tender.

Mix the flour and saffron with 2 T water, then stir into the soup. Check seasoning and simmer until thick.

Garnish with chopped parsley or coriander and serve immediately.

Note: This recipe is from Antoinette de Chavonnes Vrugt’s My Hungry Heart: Notes from a Namibian Kitchen, and appeared in the June issue of TASTE