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Prawn, fennel and couscous soup
Prawn, fennel and couscous soup
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Indulge in luxurious saffron prawn and fennel soup with couscous, perfect for cozy winter nights. Pair with crusty bread for a complete meal.
Ingredients:
  • Large pinch saffron
  • 60ml (1/4 cup) boiling water
  • 2 leeks, trimmed, washed
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tsp fennel seeds
  • Pinch dried chilli flakes
  • 2 French shallots, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, peeled, finely chopped
  • 375ml (1 1/2 cups) dry white wine
  • 1L (4 cups) fish stock
  • 4 large fresh tarragon sprigs
  • 2 fresh bay leaves
  • 4 strips lemon rind
  • 1 small red capsicum, deseeded, sliced
  • 1 small yellow capsicum, deseeded, sliced
  • 165g (1 cup) pearl couscous
  • 1kg green prawns, peeled, tails intact
  • Tarragon leaves, extra, to serve
  • Lemon wedges, to serve
  • Crusty bread, to serve, optional
Instructions:
  • Place the saffron in a heatproof bowl and pour boiling water over it. Cover and let sit for 10-15 minutes to infuse.
  • Finely chop one leek. Halve and thinly slice the second leek. In a large saucepan over medium heat, heat 2 tablespoons of oil. Add fennel and chili. Cook for 30 seconds until aromatic. Add shallot, celery, carrot, and the finely chopped leek. Season and cook for 5 minutes until soft, stirring occasionally.
  • Pour in the wine and let it simmer for 1 minute until it slightly reduces. Stir in the stock, saffron mixture, tarragon, bay leaves, and lemon rind. Bring it to a boil, then lower the heat and simmer covered for 20 minutes to enhance the flavors.
  • Pass the stock through a sieve into a heatproof bowl, pressing on the solids with a wooden spoon to extract all the liquid. Discard solids and wipe the saucepan clean with a paper towel.
  • In a pan over medium-low heat, heat the remaining oil. Cook sliced leek, stirring, for 5 minutes until soft. Add capsicum and cook, stirring, for 2 minutes until just soft. Pour in stock and bring to a simmer. Add couscous and simmer for 4 minutes. Finally, add prawns and simmer for 3 minutes until prawns change color and couscous is tender. Season to taste.
  • Divide soup into bowls. Garnish with additional tarragon. Serve with lemon wedges and crusty bread, if desired.

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