SEAFOOD SAMP
![seafood-samp-header seafood-samp-header](/sites/default/files/styles/header_image_article_mobile/public/images/header-pictures/seafood-sampced9a3dd43e563eca373ff07002886dc.tmb-xs.jpg.webp?itok=Bb7oCYyE)
Servings 4/ Prep Time: 15min/ Cook Time: 2hrs
Ingredients
400g (2 cups) samp
2 Litres (8 cups) water
45 ml (3tbsp) butter
1 onion, chopped
2 cloves garlic, crushed
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
5 ml (1 tsp) paprika
4 large brown mushrooms, sliced
1 green pepper, diced
6 mussels
45 ml (3tbsp) oil
12 medium prawns, peeled and cleaned
200g calamari rings
200 g hake steaks (or any firm-fleshed fish)
12 cherry tomatoes
250ml (1 cup) dry white wine
Method
Cook samp in 2 litres of salted boiling water until cooked through and very soft (about 2 hours)
Keep replenishing the water so that it does not burn
In a pan, melt the butter, add onion, garlic and spices, and sauté until onion is transparent.
Add mushrooms, green pepper and cook until soft. Set aside
In a separate small saucepan, bring wine to boil and the mussels and simmer for 1 minute. Set aside
In another pan heat the oil, add prawns, calamari and hake and fry gently until cooked (about 10 minutes).
Add the onion and mixture to the seafood mixture, toss lightly, add the samp and cherry tomatoes, and mix in carefully.
Season to taste with salt and freshly ground pepper
Spoon onto a serving platter and top with mussels. Serve warm