OH! Magazine - Australian Version August 2018 | Page 17

PETE
EVANS
PETE EVANS’
SPANISH SEAFOOD SOUP
Ditch the winter blues with this warming soup recipe
from celebrity chef Pete Evans.
How to make it:
What you’ll need:
1. Pour the broth into a saucepan, place over medium heat
and bring to a simmer.
2. Remove from the heat, stir in the saffron threads and set
aside to infuse for 5 to 10 minutes.
3. Heat the coconut oil or fat in a stockpot over medium heat.
4. Add the chorizo and fry, turning once, until golden and
crispy.
5. Add the capsicum, chilli, tomato, onion, garlic, tomato
paste and smoked paprika and cook, stirring occasionally,
until the vegetables are soft (about five minutes).
6. Pour in the wine (if using) and bring to the boil.
7. Add the warm broth to the pan and bring to the boil.
8. Reduce the heat to low and simmer for 10 minutes, then
add the kale (if using), prawns, mussels and fish and cover
with a lid.
9. Cook for two to three minutes until the mussels are open
and the prawns are just cooked.
10. Season with salt and pepper.
11. Transfer the soup to warm serving bowls, scatter over the
parsley leaves and drizzle with the olive oil and lemon
juice.
6 cups fish or chicken bone broth
2 pinches of saffron threads
2 tablespoons coconut oil or
good-quality animal fat
2 chorizo sausages, cut into 1cm pieces
1 red capsicum, chopped
1 long red chilli, halved lengthways and deseeded
600g tomatoes, chopped
1 onion, chopped
4 garlic cloves, sliced
1 tablespoon tomato paste
2 teaspoons smoked paprika
100ml organic dry white wine,
such as chardonnay (optional)
½ bunch (110g) of kale, central stems discarded
and leaves roughly chopped (optional)
300g raw prawns, peeled and deveined
500g mussels, scrubbed and debearded
500g white-fleshed fish, such as snapper or
Spanish mackerel with skin on or removed, and
cut into large chunks
Sea salt
Freshly ground black pepper
1 handful of flat-leaf parsley leaves
Drizzle of extra-virgin olive oil
1½ tablespoons lemon juice, plus extra if needed
Serves: 6 to 8
This recipe comes
from Gut Health, by
Pete Evans ($39.99,
Pan McMillan Australia)
YOU CAN FOLLOW PETE VIA:
Web: peteevans.com
Facebook: paleochefpeteevans
Instagram: @chefpeteevans
OH! MAGAZINE ( AUGUST 2018 )
17