Simply Jamie
By Jamie Oliver
Fragrant spicy fish soup
13 mins
Not Too Tricky
serves 2
About the recipe
I love mussels, as they're so quick to cook & work so well with these sweet aromatic flavours.
Recipe From
Ingredients
500g mussels, scrubbed, debearded, from sustainable sources
150g fillet of white fish, skin on, pin-boned, from sustainable sources
4 large raw shell-on prawns, from sustainable sources
½–1 fresh red chilli
4 sprigs of coriander
olive oil
1 heaped tablespoon of your favourite curry paste
200g Secret veg sauce
½ x 400g tin of light coconut milk
1 lime
Method
- Check the mussels – tap any open ones, and if they don’t close, discard them. Slice the fish lengthways into 4 equal pieces. Peel the shells off the prawns, leaving the heads and tails intact, then run the tip of your knife down the back of each one and remove the vein. Finely slice the chilli and pick the coriander leaves.
- Put a large deep pan on a high heat with 1 tablespoon of olive oil and the curry paste, cook for 1 minute, then stir in the Secret veg sauce, coconut milk and mussels. Lay the fish over the mussels, top with the prawns, then season with a small pinch of sea salt, finely grate over half the lime zest and squeeze over half the juice. Scatter in the chilli.
- Cover and bring to the boil for 4 minutes, or until the fish and prawns are just cooked through and all the mussels have opened and are soft and juicy. If any remain closed, discard them.
- Sprinkle over the coriander leaves, and serve with lime wedges, for squeezing over. Nice with prawn crackers or poppadoms, for dunking.
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