Here’s a warm and hearty meal for a cold winter’s night. Try this chunky, flavoursome soup with potatoes and mixed seafood of squid, mussels, prawns, fish and salmon. It’s so simple to make.
What you need
1 tablespoon olive oil
½ onion, finely chopped
100g bacon, diced
3 cloves garlic, minced
1 x 400g bag fresh Veggie Mix from Woolworths (or 1 carrot & 1 celery, diced)
1 x 400g can of sweet corn kernels, drained
700 roughly chopped potatoes
8 cups chicken stock
2 tablespoons dried chilli flakes
1kg seafood marinara mix
150ml thickened cream
¼ cup chopped parsley
What to do
In a large pot, heat oil and fry onions until translucent and starting to golden. Add bacon and fry for 2 minutes. Add garlic and fry for another minute. Add veggie mix, corn, potatoes, chilli flakes and stock and bring to the boil. Reduce heat and simmer for 15 minutes.
Turn off the heat. Remove half the vegetables and liquid and set aside. Using a hand blender, blitz the soup in the pot until thick and creamy. Add the whole vegetables and liquid back to the pot and turn the heat back on until the pot is bubbling. Add the seafood mix and reduce heat until the soup is gently simmering and poach the seafood for a few minutes, do not bring the soup to a rolling boil. Add the cream and parsley, and season with salt and pepper.
Serve with this crusty cheesy beer bread!