The Plettenberg offers a fine Seafood Soup which you can make at home…

The Plettenberg, a jewel in the Plettenberg Bay Crown

The Plettenberg, part of The Liz McGrath Collection, is situated on a rocky headland in one of South Africa’s most spectacular beach towns. Tucked neatly into the Garden Route, Plettenberg Bay boasts a year-round temperate climate, pristine beaches and dense green forests, making it the ultimate South African seaside escape. The Plettenberg is a five-star property that has direct beach access and showcases some of the most breathtaking vistas in Southern Africa, with views of the ocean, mountains and endless stretches of golden sand. The hotel features 37 beautifully appointed guest rooms, including 12 Suites and two spectacular Villas.

Guests may enjoy world-class cuisine courtesy of the SeaFood at The Plettenberg, where Head Chef Richie Rorich serves deliciously fresh seafood dishes. The Sandbar, meanwhile, is the perfect spot for pre- or post-dinner drinks, as well as tea, wine and meticulously crafted signature cocktails throughout the day. Guests may relax at one of two pools with stunning sea views, or on the Sun Lounge & Terrace, before getting pampered at the Fresh Wellness Spa, or indulging in a spot of shopping at The Collection Boutique. Whether visitors are looking for a romantic seaside escape or an action-packed family holiday, The Plettenberg is the ideal place to relax and unwind, recharge and reinvigorate.

Seafood Soup with Rouille and Croutons Recipe from The Plettenberg Hotel

The Plettenberg Hotel signature dish comprises only the freshest ocean bounty. The delectable combination of fish and fragrant spices make it a most impressive starter – or even the star of the show. Taste it in the beautiful surroundings of SeaFood at The Plettenberg, then try the recipe at home to wow your dinner guests.

Ingredients (Serves 6)

For the soup you need
1 Kg whole fish, such as hake, gurnard, cut into pieces, (do not use an oily fish like mackerel, trout or salmon)
90 ml olive oil
80 g of each – onion, celery, leek and fennel, roughly chopped
3 garlic cloves sliced
Zest of one whole orange
Juice of one whole orange
200 g tinned tomatoes blended
1 red pepper, seeded and sliced
1 bay leaf
1 sprig thyme
A pinch of saffron
½ tsp cayenne pepper
2 liters very strong fish stock (see recipe below)
Salt and freshly ground black pepper

For the fish stock recipe, you need
Makes 2 liters
1 kg fish bones
1 onion chopped
1 fennel bulb chopped
100g sliced celery
100g sliced carrots
100g chopped leeks
250 g sliced button mushrooms
1 sprig thyme
3 litres water

For the croutons you need
1 small baguette
Olive oil for frying
1 garlic clove

For the rouille you need
25 g sliced day-old crustless white bread
A little water
2 Tbl spoon harissa
3 fat peeled garlic cloves
1 egg yolk
¼ tsp salt
250 ml olive oil


To make the stock
Put all the ingredients into a large pan and simmer very gently for 30 minutes.
Strain through a muslin-lined fine sieve and use as required. If not using immediately, leave to cool, then chill and refrigerate or freeze.

To make the soup
Heat the olive oil in a large pot, add the vegetables and garlic and cook gently for 20 minutes until soft but not coloured.
Add the orange zest, tomatoes, red pepper, bay leaf, thyme, saffron, cayenne pepper, and the fish pieces.
Cook briskly for 2 – 3 minutes, then add the strained stock and orange juice, bring to the boil and simmer for 40 minutes.
Liquidise the soup, then pass through a sieve into a clean pot, pressing as much liquid as possible with the back of a ladle.
Return the soup to the heat and season to taste with salt, pepper and a squeeze of lemon juice.

For the croutons
Thinly slice the baguette on the diagonal and fry the slices in the olive oil until crisp and golden.
Drain on kitchen paper and rub one side of each piece with the garlic clove.

To make the rouille
Cover the slice of bread with the water and leave to soften.
Squeeze out the excess liquid and put the bread into a food processor with the harissa, garlic, egg yolk and salt. Blend until smooth.
With the machine still running, gradually add the oil until you have a smooth, thick, mayonnaise-like mixture.

Keeps in the fridge for at least a week.

Serve with Asara The Vineyard Collection Chenin Blanc 2017


Tel: +27 44 533 2030


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Information from Scout PR