INGREDIENTS
Serves 4
1½ tsps olive oil
1 onion, finely sliced
1 fennel bulb, trimmed and finely sliced
4 garlic cloves, peeled and crushed
1 tsp root ginger, finely grated
1 red chilli, finely chopped (deseeded first, if you prefer less heat)
generous pinch of saffron threads
1 tsp paprika
1 400g tin chopped tomatoes
1250ml fish or vegetable stock
½ tsp caster sugar
1 bay leaf 400g white fish, cut into chunks
8 mussels, scrubbed
8 large raw king prawns, peeled and deveined, tails left on
salt and pepper
handful of flat-leaf parsley
lemon juice to taste
METHOD
Heat olive oil in large heavy-based pan over medium heat; add onion and fennel and cook, stirring occasionally, for about 5 minutes until softened but not coloured. Add garlic, ginger, chilli, saffron and paprika and cook for a further 2 minutes until fragrant. Stir in tomatoes, stock, sugar and bay leaf, scraping pan with a wooden spoon to release any stickiness on the base.
Season and simmer for 20-25 minutes. Gently lower the fish, mussels and prawns into the soup, cover the pan and cook for 2-3 minutes until fish and prawns are just opaque and mussels have opened (discarding any that have failed to open). Check the seasoning, scatter with parsley and add a squeeze of lemon juice to taste.
Serves 4
1½ tsps olive oil
1 onion, finely sliced
1 fennel bulb, trimmed and finely sliced
4 garlic cloves, peeled and crushed
1 tsp root ginger, finely grated
1 red chilli, finely chopped (deseeded first, if you prefer less heat)
generous pinch of saffron threads
1 tsp paprika
1 400g tin chopped tomatoes
1250ml fish or vegetable stock
½ tsp caster sugar
1 bay leaf 400g white fish, cut into chunks
8 mussels, scrubbed
8 large raw king prawns, peeled and deveined, tails left on
salt and pepper
handful of flat-leaf parsley
lemon juice to taste
METHOD
Heat olive oil in large heavy-based pan over medium heat; add onion and fennel and cook, stirring occasionally, for about 5 minutes until softened but not coloured. Add garlic, ginger, chilli, saffron and paprika and cook for a further 2 minutes until fragrant. Stir in tomatoes, stock, sugar and bay leaf, scraping pan with a wooden spoon to release any stickiness on the base.
Season and simmer for 20-25 minutes. Gently lower the fish, mussels and prawns into the soup, cover the pan and cook for 2-3 minutes until fish and prawns are just opaque and mussels have opened (discarding any that have failed to open). Check the seasoning, scatter with parsley and add a squeeze of lemon juice to taste.
