Serves 2 – 3
This seafood soup will satisfy all one’s seafood cravings! Serve with garlic bread spread with prawn butter.
Recipe Category

You will need

prawn heads
60 g butter
1 T (15 ml) olive oil
2 cloves garlic, crushed
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning

1 onion, chopped
1 T (15 ml) olive oil
2 garlic cloves, slivered
½ T (7.5 ml) Ina Paarman’s Garlic & Herb Seasoning
a pinch of saffron
1 small red chilli, sliced
1 T (15 ml) flour
3 ½ cups (875 ml) hot water
3 x 25 g Ina Paarman’s Liquid Fish Stock
2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto
100 g kingklip, diced
100 g prawns, shells on (use heads for prawn butter)
100 g calamari rings, fresh or frozen
100 g mussels (frozen works well)
chopped parsley

1 French loaf, sliced
prawn butter (recipe above)
60 g butter, softened
2 cloves garlic, crushed
½ t (2.5 ml) Ina Paarman’s Garlic & Herb Seasoning


Prawn Butter

Sauté the prawn heads in butter and oil.

Cover with a lid and simmer very, very slowly for 30 minutes.

Push through a strainer, discard the heads and refrigerate the butter.


Sauté the chopped onion in the oil. Add the fresh garlic, Garlic & Herb Seasoning, saffron, chilli and flour.

Stir-fry over gentle heat to blend the flavours.

Add the water, Fish Stock and Sun-dried Tomato Pesto.

Simmer for 15 minutes.

Prepare in advance. Just before serving bring up to the boil.

Add the kingklip, prawns, calamari and mussels.

Simmer until just done (10 -12 minutes).

Sprinkle over the parsley. Serve soon.


Garlic Bread with Prawn Butter

Spread a mixture of refrigerated prawn butter and softened butter, with the garlic and Garlic & Herb Seasoning over the bread, wrap in baking paper and oven bake at 180°C for 15 minutes.

Serve with the bouillabaisse.