Serves: 4
INGREDIENTS
3 tablespoons olive oil
1 onion, thinly sliced
2 celery stalks, thinly sliced on the diagonal
1 fennel bulb, finely sliced (optional)
3 garlic cloves, thinly sliced
sea salt and freshly ground pepper
2-3 pinches saffron threads
zest of 1 orange
2 tablespoons tomato paste
150 ml dry white wine
1 litre fish stock
3-4 tomatoes, peeled, seeded and finely diced
400 grams firm white fish fillets
12 raw prawns peeled, deveined, tails on
6-12 mussels, well scrubbed and de-bearded (optional)
To serve
juice of 1 lemon, plus extra wedges
handful flat-leaf parsley, chopped
METHOD
Heat the oil in a large stockpot and add the onion, celery and fennel. Sauté for 5 minutes over a low heat until softened but not browned. Stir in the garlic and season generously. Add the saffron, orange zest and tomato paste and stir to combine. Add the wine and let it bubble up before adding the stock. Bring to the boil then gently simmer for about 10 minutes. The soup can be made in advance to this stage.
To serve: Bring the soup back to a simmer and add the chopped tomatoes, fish, prawns and mussels. Cook for a further 3-4 minutes or until the fish and prawns are just cooked and the mussels have opened. Squeeze over the lemon juice and stir through half the parsley before dividing between bowls. Serve with extra parsley on top, lemon wedges on the side and plenty of crusty bread.
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