Squid Ink Soup with Seafood - A Taste of the Ocean

Ingredients

In this South African adaptation of Ikasumi jiru, we incorporate local seafood such as prawns, mussels, and calamari to give the dish a distinct South African flavor. The use of these ingredients adds a unique briny sweetness to the soup, enhancing the overall taste experience. Additionally, we take inspiration from South African culinary traditions by incorporating spices and flavors commonly found in the region, creating a fusion of Japanese and South African cuisines. We alse have the original recipe for Ikasumi jiru, so you can check it out.

• 500g (1.1 lb) squid, cleaned and tentacles separated 500g (1.1 lb) squid, cleaned and tentacles separated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) fish stock 1 cup (240ml) fish stock
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons squid ink 2 tablespoons squid ink
• 250g (8.8 oz) prawns, peeled and deveined 250g (8.8 oz) prawns, peeled and deveined
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 250g (8.8 oz) calamari rings 250g (8.8 oz) calamari rings
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the squid tentacles to the pot and cook for 2-3 minutes until they start to curl.
3. 3.
   Stir in the paprika, cumin, coriander, dried thyme, and bay leaf. Cook for another minute to release the flavors.
4. 4.
   Add the tomato paste and cook for 2 minutes, stirring constantly.
5. 5.
   Pour in the fish stock and white wine. Bring the mixture to a simmer and let it cook for 10 minutes.
6. 6.
   Add the coconut milk and squid ink to the pot. Stir well to combine and simmer for an additional 5 minutes.
7. 7.
   Season the prawns, mussels, and calamari with salt and pepper. Add them to the pot and cook for 5-7 minutes until the seafood is cooked through.
8. 8.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
9. 9.
   Serve the Squid Ink Soup with South African Seafood hot, garnished with fresh parsley.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly, removing the innards and the transparent cartilage. The tentacles can be left whole or chopped, depending on your preference.
• Squid ink — Squid ink can be purchased from specialty seafood markets or online. Be careful when handling it, as it can stain surfaces and clothing. Use it sparingly, as a little goes a long way in terms of flavor and color.

Tips & Tricks

• If you prefer a spicier soup, add a pinch of chili flakes or a chopped chili pepper.
• Serve the soup with crusty bread or rice to soak up the flavorful broth.
• For a creamier texture, blend a small portion of the soup and stir it back into the pot before adding the seafood.
• Experiment with different South African seafood varieties to personalize the dish to your liking.
• If you can't find squid ink, you can substitute it with activated charcoal for a similar visual effect.

Serving advice

Serve the Squid Ink Soup with South African Seafood in individual bowls, accompanied by a slice of crusty bread or a scoop of cooked rice. Garnish each bowl with a sprinkle of fresh parsley for a pop of color.

Presentation advice

To enhance the visual appeal of the dish, ensure that the soup is served piping hot and the seafood is arranged attractively on top. The contrasting colors of the black soup and the vibrant seafood will make for an eye-catching presentation.