Quick Seafood Soup


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  • 14 rings squid
  • 12 peeled prawns
  • 1 tin drained tuna
  • 1 chopped spring onions
  • 1 chopped garlic clove
  • 1 whole garlic clove
  • 1 tablespoon tomato puree
  • 4 tablespoon tomato sauce
  • 1 fish cube
  • 1 tablespoon brandy
  • salt and pepper
  • 4 pepper balls
  • 1 bay leaf
  • 1 sliced carrot
  • 1 tablespoon peas
  • 1 juice of a lemon


1. Boil the squid rings and the sliced carrots in a pressure cooker until tender. Keep the liquid.

2. Fry lightly the spring onion, whole and chopped garlic. Add the tomato puree and the brandy stir and finish adding all ingredients together. Pour the liquid and squids, top up if necessary and cook for 5 to 10 more minutes.

3. Boil and egg and add just before serving.

Recipe by Rosemarie Mañasco

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