Seafood Soup

Ingredients

Bay leaf

Parsley

1 Medium Onion - Chopped

2 Cloves of Garlic – Chopped

1 Pint Fish Stock

150g Rice

1 Pint of Milk

Glass White Wine

½ kg Prawns

½ kg Mussels

Assorted Seafood

Place the rice in the pan with the milk and cook for 15 mins.

Place the mussels in a pan with the wine cover and cook for 3 mins, when done, reserve the cooking liquid and set aside 12 of the best mussels for decoration, remove the rest from their shells.

Place the chopped onion and garlic in a pan until translucent, add the fish stock, liquid from the mussels and bay leaf, then reduce by half.

Place the rice and milk into a blender, add a handful of prawns and the parsley, and liquidise until smooth. Add the liquidised rice to the stock and then add the seafood and simmer until seafood is warmed up, season with pepper to taste. (Raw prawns or scallops = 3 mins, pre-cooked prawns or mussels = 1min).

 Remove bay leaf, then sprinkle with more Parsley and serve with crusty bread.