2 red pepper, seeded and quartered
1 eggplant, quartered
4 tbsp olive oil
salt and ground black pepper
1 large onion, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
1/2 tsp chili powder
1/2 cup all-purpose flour
4 cups hot fish stock
1 cup creamed tomatoes or tomato puree
2 sprigs fresh thyme
1 tsp sugar
9 oz fillet haddock or cod, cut into 1 inch chunks
9 oz raw shrimp
9 oz squid rings
juice of 1 lime
2 tbsp chopped fresh parsley

Procedures :
Preheat the oven to 400 F. Place the peppers and eggplant in a roasting pan. Sprinkle half the olive oil on top, season and roast for 25 minutes until tender and a little charred. Heat the remaining oil in a large pan and cook the onion, celery and garlic for about 5 minutes. Add the chili and flour and cook for 1 minute, stirring constantly. Gradually add the stock, then the tomatoes. Cut the peppers and eggplant into 1 inch chunks and add to the pan with the thyme and sugar. Bring to a boil, cover and simmer for 15 minutes. Add the seafood to the pan and simmer for an additional 5 minutes until tender. Add lime juice, salt and pepper to taste. Stir in the parsley, ladle into bowls, and serve with crusty bread and chilled white wine.
more Free recipes Free Recipes
Category : Soups