You Will Need:

Seafood Base

2 onions, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) butter
2 cloves garlic, crushed
¼ cup (60 ml) fresh parsley, chopped
pinch of saffron or turmeric
2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
2 T (30 ml) flour
8 cups (2 l) water
3 x 25 g Ina Paarman’s Liquid Fish Stock

Garlic Mayo (Rouille)

½ cup (125 ml) fresh white breadcrumbs
1 x 25 g Ina Paarman’s Liquid Fish Stock
¼ cup (60 ml) water
2 cloves garlic, crushed
1 egg yolk
1½ T (22,5 ml) Ina Paarman’s Sun-dried Tomato Pesto
½ cup (125 ml) olive oil
Ina Paarman’s Chilli & Garlic Seasoning to taste

Seafood Base

2 onions, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) butter
2 cloves garlic, crushed
¼ cup (60 ml) fresh parsley, chopped
pinch of saffron or turmeric
2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
2 T (30 ml) flour
8 cups (2 l) water
3 x 25 g Ina Paarman’s Liquid Fish Stock

Garlic Mayo (Rouille)

½ cup (125 ml) fresh white breadcrumbs
1 x 25 g Ina Paarman’s Liquid Fish Stock
¼ cup (60 ml) water
2 cloves garlic, crushed
1 egg yolk
1½ T (22,5 ml) Ina Paarman’s Sun-dried Tomato Pesto
½ cup (125 ml) olive oil
Ina Paarman’s Chilli & Garlic Seasoning to taste

Ina’s Tip

Do not overcook the fish and seafood, stick to our suggested cooking times.

Method:

Seafood Base

Preseason the onion with Green Onion Seasoning and sauté onion in the butter.

During cooking lift the lid and stir now and again until onions are soft and golden.

Add garlic, parsley and saffron.

Mix Chilli & Garlic Seasoning and flour together and sprinkle over onions.

Stir-fry over gentle heat to blend flavours.

Add water and Fish Stock.

Simmer 10 minutes.

Prepare up to this stage if you plan to serve the soup later.

For Serving

Devein the prawns.

Season fish and seafood with Lemon & Black Pepper Seasoning.

Bring soup base back up to the boil.

Add all fish and seafood to base, cover with a lid and simmer for 5.minutes.

Add cream and simmer for only a further 3 minutes.

Stir through and serve straight away with a dollop of Garlic Mayo in each bowl.

Garlic Mayo

Put all the ingredients except the oil and Seasoning in to a large measuring jug and pulp using a handheld stick blender.

Now add the oil very slowly until the rouille resembles a thick mayonnaise.

Season to taste with Chilli & Garlic Seasoning.