Method

Warm up this winter with a robust seafood soup, filled with the bounty of the sea (all WWF SASSI-approved) and topped with a rouille for that extra spark of flavour. Justine Drake’s recipe can be served with crusty bread to mop up the flavours and Two Oceans Sauvignon Blanc. You don’t have to make the rouille (a creamy garlic, red pepper and chilli sauce), but it really does take this soup to a whole new level. Also, the addition of the odd fish head or shellfish carcass adds depth of flavour. Ask your fishmonger for a few, but remember to remove them from the soup before serving!

Heat olive oil in a large pot and sauté garlic and paprika for about 30 seconds. Add onion, carrots, celery and fennel and cook, stirring occasionally, for 5 minutes. Add stock, wine, peppercorns, bay leaf, sugar and salt. If you have fish heads or bones, now is the time to toss them in.

Cover and simmer for 10 to 15 minutes. Remove fish heads and bones and add fresh fish, calamari, mussels and tomatoes. Cook for 5 to 8 minutes and remove from heat. Stir in parsley and adjust seasoning to taste. Serve with lots of crusty bread and rouille.

For more seafood recipes paired with Two Oceans wines, visit www.twooceanswines.co.za or www.facebook.com/twooceanswines. For more information on WWF SASSI go to the website (www.wwf.org.za/sassi) or mobi site (wwfsassi.mobi).