Hangklip Crayfish Soup Recipe
By Johan Malan

Hangklip crayfish soup recipe with mussels by Johan Malan paired with Simonsig Kaapse Vonkel or Simonsig Cuvée Royale Blanc de Blancs.

©Mike Carelse
Hangklip Crayfish Soup by Johan Malan.


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') 


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 

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