The South African Cook Book by Diane Kersey - HTML preview

Seafood and Coconut Cream Soup

1 large potato, chopped

2 bacon rashers (individual strips), chopped

1 large onion, peeled and chopped

7 ½ oz. can red salmon, drained

2 ¼ cups fish stock

½ cup sweet sherry

2 teaspoons tomato paste

½ cup dry white wine

2 tablespoons sour cream

4 ½ oz. can coconut cream

2 ¼ cups milk

6 scallops

7 ½ oz. white fish fillets, chopped

6 mussels

6 uncooked prawns shelled

Method: Boil, steam, or microwave potato until tender. Put potato, bacon, onion, and salmon in a bowl and blend until smooth. Combine stock, sherry, tomato paste, and wine in a large saucepan. Bring to a boil, then remove from heat while you stir in the potato mixture, sour cream, coconut cream, and milk. Return to a boil, then reduce heat, cover and simmer for 15 minutes. Add seafood and heat without boiling until seafood is cooked thoroughly. Serves 8