Serves 4
• 2 Tbsp butter
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 stick celery, chopped
• 1 carrot, diced
• 2 tsp paprika
• 1 tsp chopped red chilli
• 200g mushrooms, sliced
• 2 cups potatoes, diced
• 4 cups milk
• 1½ cups vegetable stock
• Rind of 1 lemon
• 2 Tbsp cornflour
• 1 Tbsp capers, chopped
• 2 Tbsp chopped parsley
• 1 Tbsp chopped dill
• 500g fresh mixed seafood, choose two or three types from scallops, fish, salmon and mussels
1. In a large pot, melt the butter, add the onion, garlic, celery and carrot. Cook for 5 minutes until soft. Add the paprika, chilli, mushrooms, potatoes, milk and stock. Bring to a simmer and cook for 10 minutes until the potatoes are soft.
2. Add the lemon rind. Mix the cornflour with a little cold water, then stir into the soup. Add the capers, and herbs.
3. Stir through the seafood and simmer for a few minutes until cooked. Season with salt and pepper.
