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Ingredients
- Olive oil
- 2 brown onions, finely diced
- 1 celery stick, cut into 1.5cm pieces
- 1 leek, sliced
- 1/2 tsp ground fennel seeds
- 3 garlic cloves, minced
- 2 x 800g tins chopped tomatoes
- 1 tbsp tomato puree
- 1 bay leaf
- 1 tbsp brown sugar
- 600ml fish stock
- 1 generous pinch saffron soaked in
- 1/2 cup hot water
- 350g white fish, cut into large chunks
- 350g snapper, cut into large chunks
- 400g raw, shelled, deveined tiger prawns
- 400g mussels
- Small handful flat-leaf parsley, sliced
- Sea salt
- Ground black pepper
- French stick
Method
Heat oil in a large heavy-based pan; sweat off onions and vegetables with fennel seed. As onions begin to go transparent, add garlic. Cook for three minutes. Add tomatoes, puree, bay leaf, sugar, fish stock and saffron then simmer for 30 minutes.
Add white fish and snapper then mussels and prawns. Put lid on and cook for 4 minutes. When mussels have opened, take lid off, check seasoning, add parsley and stir. Traditionally, a nice chunk of fresh crusty bread is put in the base of each bowl and the soup is ladled over the top. Or have the bread on the side.
