Seafood Samp


400g (2 cups) ACE SAMP
2 litres (8 cups) water
salt and pepper to taste
45ml (3 tablespoons) butter
1 onion, chopped
2 cloves garlic, crushed
4 large brown mushrooms, sliced
1 green pepper, diced
45ml (3 tablespoons) oil
12 medium prawns, peeled and cleaned
200g calamari rings
200g hake steaks or any firm fleshed fish
12 cherry tomatoes

  1. Cook samp in salted boiling water until cooked through and very soft + – 2 hours. (Keep replenishing the water so that it does not burn)
  2. In a large heavy based frying pan or wok, melt butter, add onion and garlic, sauté until transparent. Add mushrooms and green pepper, cook until soft.
  3. In another frying pan heat oil, add prawns, calamari and hake, fry gently until cooked + – 10 minutes.
  4. Add seafood to onion mixture, toss lightly, add cooked ACE samp and cherry tomatoes, mix in carefully. Season to taste with salt and pepper.
  5. Spoon onto a serving platter and top with mussels. Serve warm.