Hangklip crayfish soup recipe with mussels by Johan Malan paired with Simonsig Kaapse Vonkel or Simonsig Cuvée Royale Blanc de Blancs.
Ingredients
3 small crayfish, whole and cooked
500 g mix of white fish chunks, crayfish legs and meat from the body ('its gearbox')
1 litre water
1 carrot, sliced
1 onion, sliced
2 sticks celery, finely chopped
15 ml salt
2.5 ml freshly ground black pepper
a pinch of dried mixed herbs
1 x 1 kg packet black mussels in half shells, crumbed
25 ml butter
50 ml cake flour
50 ml tomato paste
30 ml Cape potstill brandy ('a blended brandy is also okay')
25 ml thick cream
Lea & Perrins pepper sauce to taste ('I’m the one who likes the chilli')
Recipe
Serves 6
Remove the flesh from the crayfish tails, chop into bits and set aside.
Break open the carapace and legs of the crayfish. In a large saucepan with a lid, add this to the water, together with the fish mix, carrot, onion, celery, salt, pepper and herbs. Cover with the lid and cook over medium heat for 40 minutes.
Meanwhile, place the crumbed mussels on a baking tray and grill until golden brown. Set aside.
Once the fish mixture is cooked, strain the liquid through a fine sieve into a large bowl or jug, discarding the leftover bits.
Rinse the saucepan, return it to the stove and melt the butter. Remove from the heat, stir in the flour and mix into a smooth paste. Return to the stove and, still on medium, start adding the liquid mixture in small quantities, stirring continuously to make a thick, creamy soup.
Stir in the tomato paste, brandy, cream, diced crayfish tails and pepper sauce. Add the crumbed mussels. When heated through, serve immediately with a crispy fresh loaf of ciabatta, '
Wine Pairing
Simonsig Kaapse Vonkel or Simonsig Cuvée Royale Blanc de Blancs
Celebrating the best of South African cuisine, these recipes are by top winemakers who have thoughtfully paired these traditional South Af...
Grilled fresh snoek with apricot and lemon basting sauce served with sweet potato au gratin by Neil Elis....