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Home Shrimp De Jonge With Corn Oil

Caldillo De Congrio (seafood Soup) Recipe

Ingredients

How to make it

  • PLACE WATER, WINE, CELERY AND CARROTS IN A SAUCEPAN AND BRING TO THE BOIL
  • ADD PRAWNS AND COOK FOR 5 MINUTES
  • REMOVE PRAWNS AND STRAIN STOCK. DISCARD PRAWN HEADS AND PEEL TAILS
  • FRY ONIONS, GARLIC AND RED PEPPERS UNTIL SOFT
  • ADD STOCK, TOMATOES AND PASTE. SIMMER FOR 15 MINUTES
  • ADD FISH AND COOK FOR 5 MINUTES
  • TOSS IN CALAMARI, COOK FOR ANOTHER 2-3 MINUTES. ADD THE PRAWN TAILS.
  • SEASON AND SCATTER PARSLEY
  • SERVE WITH CRUSTY BREAD
  • ENJOY :)

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The Cook

tinadc Cape Town, ZA

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