SEAFOOD SAMP

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