Hearty Seafood Soup

We're pleased to help you extend your Spanish food knowledge with this information. Of course, we'd love to welcome you at the online store where you can buy all the Spanish seafood ingredients you've read about here. Just a suggestion...

Start by gently frying 1 large chopped onion in plenty of olive oil. When it just starts turning translucent, then add a couple of crushed garlic cloves, and as much chopped chillies as your taste buds can take. Continue frying gently for just a couple of minutes, and then chuck in 1 large tin of tomatoes, and a good sprinkling of herbs. Mush it all in together with a wooden spoon until it resembles a sloppy mess. Leave simmering on a low heat for at least 20 minutes, stirring regularly. I like to leave it for a good hour.

About 20 minutes before you are ready to serve dinner... pour in a litre and a half of water and bring the whole lot to the boil. When it's boiling, chuck in a couple of chopped large fillets of white fish, and about 20 mussels, a handful of shell on prawns, a handful of shell-less prawns, and any other shellfish you like. Boil the whole lot for 7-8 minutes and serve with plenty of crusty bread. This is a meal to get your fingers into...so keep cloths ready for your guests.

The joy of this dish is that the sauce base can be prepared ahead of time...and it's only the last 20 minutes that needs your attention - leaving you more time for vino collapso with your guests.

Enjoy!

Recipe donated by Elle Draper who runs a website full of hints and advice
for people moving to Lanzarote - www.lanzaroterelocation.co.uk