Seafood Broth
Growing up at the coast has made me appreciate seafood on another level. Catching a fish is thrilling and watching my uncle Baby pick up a crab, is a memory that’s sticks with me like a barnacle on a whale.
I missed my family so incredibly much today and that’s why I made this broth. It’s got mussels, hake, prawns, pieces of crab and plenty of soul.
I also tried the Woolworths liquid fish concentrate for the first time. Its surprisingly full of flavor and made this dish one of the quickest meals I’ve ever produced.
Ingredients for 2 portions
1 x Paella mix (I use the frozen packets from Woolworths - roughly R80 for 1 pack)
1 liquid fish stock concentrate (Woolworths)
1/2 cup basil
2 celery stalks, choped fine
3 shallots, chopped fine (use 1 onion if you don’t have shallots)
juice of 1 lime
1/2 punnet cherry tomatoes
1 tsp cayenne pepper (omit if you don’t enjoy spicy food)
1 tbs tapioca flour/normal flour to thicken the broth
1 tsp olive oil
salt and pepper to taste
1 cup hot water
1 tbsp coconut
Method
In a hot pan, fry onions until translucent.
Mix the liquid fish concentrate in 1 cup of water and set it aside.
Add garlic and celery and fry for 1 minute.
Add 1/2 of your chopped up basil, cayenne pepper and lime juice. Mix well.
Pour in the 1 cup of liquid fish concentrate mixture.
Salt and pepper to taste and add tapioca flour and coconut. Stir until the flours combine.
Add seafood mix to the pan and cover it for 7-10 minutes, or until the fish starts to flake with a fork.
Garnish with leftover basil and serve hot, with a wedge of lime, mash potato or crusty bread.
