Provencal seafood soup

Recipes / Soups

Detailed step-by-step description of how to cook the dish "Provencal seafood soup". Try it by all means

Recipe «Provencal seafood soup» presented in category Recipes / Soups, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 2 pinches of saffron threads, 2 tbsp olive oil, 2 medium leeks, sliced, 1 fennel bulb, thinly sliced, 2 garlic cloves, crushed , 1 1/2 cups dry white wine, 1 tbsp chopped thyme, 1.2 kg very ripe tomatoes, coarsely chopped , 2 cups fish stock, 24 black mussels, scrubbed, bearded, 24 medium green king prawns, peeled leaving tails intact, deveined, 600g firm white fish fillet , cut into 3cm pieces, 1/4 cup chopped flat-leaf parsley, Store-bought aioli, to serve, Sourdough bread or ciabatta bread, to serve.

Ingredients:

  • 2 pinches of saffron threads 
  • 2 tbsp olive oil 
  • 2 medium leeks, sliced 
  • 1 fennel bulb, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1 1/2 cups dry white wine 
  • 1 tbsp chopped thyme 
  • 1.2 kg very ripe tomatoes, coarsely chopped 
  • 2 cups fish stock 
  • 24 black mussels, scrubbed, bearded 
  • 24 medium green king prawns, peeled leaving tails intact, deveined 
  • 600g firm white fish fillet , cut into 3cm pieces 
  • 1/4 cup chopped flat-leaf parsley 
  • Store-bought aioli, to serve 
  • Sourdough bread or ciabatta bread, to serve 

Instructions

  1. Soak saffron in 1 tablespoon very hot water for 10 minutes. Heat oil in a large saucepan over low heat. Add the leek, fennel and garlic and cook, stirring, for 7-8 minutes or until leek is soft. Add the thyme and 1 cup (250 ml) of the wine and simmer for 2 minutes. Add the tomatoes, fish stock and saffron water and bring to the boil. Reduce heat to medium low and simmer, stirring occasionally, for 30 minutes or until tomatoes have broken down. Season with salt, pepper and a pinch of sugar.
  2. Heat remaining wine in a large saucepan over high heat. Bring to the boil. Add the mussels and cook, covered, for 2-3 minutes or until mussels have just opened. Strain mussels into a colander over a large bowl to reserve the cooking liquid. Discard any unopened mussels. Strain cooking liquid through a fine sieve to remove any grit.
  3. Add reserved mussel liquid, prawns and fish to the tomato mixture. Cook for 2-3 minutes or until prawns and fish are just cooked. Add mussels to heat through.
  4. Ladle soup among bowls. Sprinkle with parsley; dollop with aioli. Serve with slices of char-grilled sourdough.