Seafood & Sweet Plantain Pepper Soup

After eating this meal we couldn’t help but agree with the playwright George Bernard Shaw: “There is no sincerer love than the love of food.”

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Recipe 

16 raw king prawns, shells removed
Other seafood of your choice: fresh mussels, scallops, crab, or sliced fish fillet (up to 1 handful of each)
2 litres of water
4 teaspoons of pepper soup spices
2 stock cubes
1 teaspoon of hot chilli (more or less according to taste)
Salt to taste
1 lemongrass stalk (optional)
1 tablespoon of ground crayfish (optional)
1/4 cup fresh coriander, roughly chopped

2 whole ripe plantains – cut in 8 pieces

Method

1. Pour water in a soup pot, add the pepper soup spices, stock cubes, hot chilli, crayfish and the lemon grass stalks if using. Allow to simmer on low heat till it comes to a boil.

2. Add the prawns, any other seafood you are using. Simmer over medium heat 3-4 minutes, or until shrimp turns pink and plump and mussels have opened. Scallops, crab, and fish should all be firm to the touch and no longer translucent.

3. Reduce heat to medium-low, stir well to combine and gently simmer until hot.

4. Taste-test the soup for salt and spice, add more salt to taste or more chilli as desired. If too spicy for your taste, add some chicken stock.

5. Serve in bowls and garnish with freshly chopped coriander.

There is no sincerer love than the love of food.” — George Bernard Shaw (playwright)

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5 thoughts on “Seafood & Sweet Plantain Pepper Soup

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