Paprika seafood soup
This is a simple (if slightly labour intensive) method to make a deep and flavoursome seafood soup.
- Whole prawns, 6
- Cod fillet (or other firm white fish), ~250g
- Crab claw
- Whole tomatoes, 400g tin
- Onion, 1 medium, chopped
- Garlic, ~5 cloves, bashed
- Paprika, 2 tsp
- Cumin, 1 tsp
- Smoked paprika, 0.5 tsp
- Chilli powder, 0.5 tsp
- Celery salt, 0.5 tsp
- Tomato puree, 1 splodge
- Harrisa, 1 splodge
- Lemon, 1, juiced
- Chicken stock, 1 pint
- Flat-leaf parsley, finely chopped
- Salt and pepper
- Take the prawns, remove the the heads and shells, set aside. Devein the prawn tails then pop in the fridge.
- Take the cod, remove any skin, cut into chunks then pop in the fridge.
- Blend the tomatoes until a smooth consistency then set aside.
- Take a good-sized pan, put on a medium-hot heat, add a touch of olive oil and the onions and fry until they start to turn.
- Add the garlic and fry for another few minutes.
- Add the paprika, cumin, smoked paprika, chilli powder and celery salt, stir well then fry for a few minutes.
- Add a splodge of tomato puree, a splodge of harrisa, stir well then fry for a few minutes.
- Add the prawn heads/shells, crab claw, stir well then fry for a few minutes.
- Add the blended tomatoes, chicken stock, salt and pepper then stir well.
- Put the lid on the pan and simmer for ~45 minutes until the soup is looking a rich dark red.
- Pass the contents of the pan through a sieve. I’d recommend using a sturdy ladle to press all the delicious juices out! Discard the prawn heads/shells and the crab claw1 and put the strained soup back in the pan.
- Bring the soup back to a simmer then add the prawn tails and cod.
- Cook for ~5 minutes or until the prawns and cod are done.
- Ladle into a deep bowl and finish with finely chopped flat-leaf parsley.
- You could crack the crab claw, pick out the crab meat and add to the soup. ↩