Spicy Spanish Tomato Seafood Soup

I love seafood. This Spanish seafood soup recipe is very special, spicy and tasty. I like to share it with everybody.

Serve 4         Cooking time: 40 minutes

100g small squid (cut into rings)

100g shrimps

100g clams (without shells)

100g monkfish (cut into small pieces)

100g queen scallops

500g tomatoes (remove skin and seeds, roughly chopped))

2 small onions (chopped)

1 red pepper (diced)

2 cloves garlic (chopped)

1 bunch bouquet garni

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon cardamom seed

1 teaspoon paprika

600ml fish stock

1 teaspoon cornflour (blended in 1 tablespoon water)

1 tablespoon tomato puree

2 tablespoon olive oil

Salt and pepper

A handful flat parsley

1.     Heat olive oil in a large pan. Sweat onions and garlic without browning.

2.     Add in tomatoes and diced red pepper. Cook through. (Reserve a few pieces of tomatoes and red pepper for garnish.) Add in all the spices and fry lightly to bring out the flavour.

3.     Add in the fish stock and the bouquet garni. Bring to the boil, simmer for 20 minutes. Remove the bouquet garni.

4.     Liquidise the soup to a puree.

5.     Pour the soup back into the pan. Add in all the seafood. Heat through and simmer very gently for 10 minutes till the fish cooked through.

6.     Thicken the soup with blended cornflour and tomato puree. Season to taste. Add a squeeze of lemon juice.

7.     Garnish with chopped parsley, tomatoes and red pepper. Delicious serve with warm crusty bread.

# Spanish Culinary Contest to win a Trip for Two to Barcelona