Sally’s Winter cooking

ROASTED TOMATO AND SEAFOOD SOUP – Serves 4

1 KG RIPE RED CHERRY AND TRUSS TOMATOES

8 CLOVES GARLIC, UNPEELED

3 TBSP OLIVE OIL

SPRINKLE OF SALT, PEPPER AND SUGAR

800GR MIXED SEAFOOD (THICK FISH FILLETS, PRAWNS, CALAMARI, OCTOPUS, INCLUDING AT LEAST 12 LIVE BLACK MUSSELS IN SHELL)

 

  1.  Preheat oven to 200C.
  2.  Roughly chop tomatoes and spread onto an oven tray.
  3.  Scatter over garlic cloves, oil and seasonings.
  4.  Bake for 30-40 minutes until tomatoes are well softened with some browned edges.
  5.  Meanwhile prepare seafood. Cut fillets into 2cm chunks, and remaining seafoods into similar sized pieces. Make sure mussels shells are clean.
  6.  When cool enough to handle, squeeze garlic from cloves and tip all ingredients into a large saucepan.
  7.  With a stick blender, puree tomatoes and garlic until they become a smooth paste.
  8.  Mix through ½ cup of water. NB If not using live mussels, add 1 cup of water.
  9.  Heat tomato puree to a gentle simmer and add mussels, fish, prawns and any other seafood except calamari and octopus.
  10.  Cover with a lid and simmer for 2 minutes.
  11.  Add calamari and octopus and again simmer covered for 2 minutes.
  12.  Ladle soup into bowls evenly distributing seafoods.
  13.  Serve immediately with crusty garlic bread.
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