1 small fillet of Snapper Fish 1 cup cooked Octopus (chopped into bite sized pieces) 6 mussels 4 x coconut for cream (or 2 tins coconut cream) 4 med tomatoes (chopped) 2 stalks Spring onions(chopped) ¼ Onion(diced) 2 cloves Garlic(crushed) 1 bunch Pumpkin tips 1 stem Lemongrass 1 chilli(chopped) ½ bunch coriander(chopped) 2 Eggplants (cut into cubes) 1 cup Manioc Flour for coating ½ cup Virgin Coconut oil
Bring a small pot of water to the boil add the fish and octopus cubes.
When the seafood is cooked, add in the coconut cream and bring it to the boil again before adding the tomatoes, spring onions, onion, garlic, pumpkin tips, lemon grass and chilli) simmer for 15 minutes.
Remove lemon grass and season the soup if necessary.
Serve in bowls and garnish with coriander leaves. Coat the eggplants with manioc flour and toast in coconut oil and it on top of the soup.