This hearty yet light seafood soup is perfect for Iftar, packed with fresh mussels, prawns, and fish in a fragrant, spiced broth. It’s comforting, flavourful, and easy to digest after a long day of fasting.
Ingredients
200g prawns, peeled and deveined
250g fresh mussels, cleaned and de-bearded
200g white fish fillets (kingklip or hake), cut into chunks
1 onion, finely chopped
3 cloves garlic, minced
2 ripe tomatoes, grated
1 teaspoon smoked paprika
1 teaspoon cumin
Juice of 1 lemon
1 tablespoon tomato paste
1 carrot, finely diced
Handful of fresh coriander or parsley, chopped
1 tablespoon olive oil
1 tablespoon butter
1 litre fish or vegetable stock
½ cup coconut milk (optional for creaminess)
Salt and pepper to taste
Method
Sauté the Base
In a large pot, heat the olive oil and butter over medium heat. Add the onion, garlic, and carrot, and sauté until softened and fragrant.
Build the Flavour
Stir in the tomato paste, grated tomatoes, paprika, and cumin. Cook for two to three minutes until the mixture thickens slightly. Pour in the fish or vegetable stock and bring to a gentle boil. Reduce the heat and let it simmer for ten minutes to allow the flavours to develop.
Cook the Mussels
Add the cleaned mussels to the pot, cover with a lid, and let them steam for about five minutes until they open. Discard any that remain closed.
Add the Remaining Seafood
Gently add the fish chunks and prawns, cooking for another five minutes until the fish is opaque and the prawns turn pink.
Creamy Finish
Stir in the coconut milk (if using) and squeeze in the lemon juice. Season with salt and pepper to taste.
This nourishing soup is packed with protein and gentle spices. Serve it alongside dates and a fresh salad for a well-rounded meal. Shop all your fresh fish, prawns and mussels online here.