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Provencal seafood soup
Provencal seafood soup
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Ingredients:
  • 2 pinches of saffron threads
  • 2 medium leeks, sliced
  • 1 fennel bulb, thinly sliced
  • 375ml white wine
  • 20.00 ml chopped thyme
  • 1.2 kg very ripe tomatoes, coarsely chopped
  • 500ml fish stock
  • 24 (about 600g) black mussels, scrubbed, bearded
  • 24 (about 600g) medium green king prawns, peeled leaving tails intact, deveined
  • 600g firm white fish fillet (such as ling), cut into 3cm pieces
  • 62.50 ml chopped flat-leaf parsley
  • Store-bought aioli, to serve
  • Sourdough bread or ciabatta bread, to serve
Instructions:
  • Infuse saffron in 1 tablespoon of hot water for 10 minutes. In a large saucepan, warm oil over low heat. Saute leek, fennel, and garlic for 7-8 minutes until leek is soft. Stir in thyme and 1 cup of wine, simmer for 2 minutes. Add tomatoes, fish stock, and saffron water. Bring to a boil, then simmer for 30 minutes until tomatoes break down. Season with salt, pepper, and a pinch of sugar.
  • In a large saucepan, bring the remaining wine to a boil over high heat. Add the mussels and cook covered for 2-3 minutes until they just open. Strain mussels over a bowl to keep the cooking liquid. Discard any unopened mussels. Then, strain the cooking liquid through a fine sieve to remove any grit.
  • Pour the reserved mussel liquid into the tomato mixture, along with the prawns and fish. Cook for 2-3 minutes, or until the prawns and fish are just cooked. Lastly, add the mussels to heat through.
  • Serve the soup in bowls, garnish with parsley, add a dollop of aioli, and serve alongside slices of char-grilled sourdough.

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