Serves 4-6 prep time 20mins cooking time 60mins
Need
- 1 cap of olive oil
- 3 garlic cloves chopped
- 2 carrots grated
- 2 sticks of celery chopped
- 2 brown onions sliced
- Ginger grated
- 3 bay leafs
- Salt and pepper to taste
- Nutmeg pinch
- Cinnamon pinch
- 3 potatoes pealed and grated
- 1 cup of rice
- 1 litre of water
- 2 litre of fish stock
- 1 cup of whole clams and vongole
- 200gms of flathead in large cubs
- 20gms butter
How
- Sautee soup vegies until soft and spices, once golden
- Add water and fish stock and bring to a boil, then simmer for 30-4mins lid on
- At this point you can put a barmix in to blend and make a creamy soup
- Then add clams and fish simmer for a further 10mins and its ready
- Can be finished with a touch of cream and a pinch of chives
