Ripe tomatoes add freshness and flavour to this succulent seafood soup.
Large pinch of saffron threads
1.50 l fish stock
2 tbsp olive oil
1 brown onion, halved, thinly sliced
3 garlic cloves, finely chopped
1 long fresh red chilli, seeded, finely chopped
1 smoked paprika
125 ml white wine
650 g ripe truss tomatoes, peeled, coarsely chopped
400 g skinless firm white fish fillets, cut into 3cm pieces
250 g peeled green prawns, tails intact, deveined
180 g cleaned squid tube, cut into 2cm pieces
1 tbsp lemon juice
Chopped fresh continental parsley, to serve
1
Soak saffron in stock for 10 minutes.
2
Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, chilli and paprika. Cook, stirring, for 1 minute or until aromatic. Add the wine and cook, stirring occasionally, for 2-3 minutes or until the liquid evaporates. Add stock mixture and tomato. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.
3
Add the fish, prawns and squid. Cook for 5 minutes or until seafood is just cooked through. Stir in lemon juice. Season. Sprinkle with parsley.
With thanks to taste.com.au
Ingredients
Large pinch of saffron threads
1.50 l fish stock
2 tbsp olive oil
1 brown onion, halved, thinly sliced
3 garlic cloves, finely chopped
1 long fresh red chilli, seeded, finely chopped
1 smoked paprika
125 ml white wine
650 g ripe truss tomatoes, peeled, coarsely chopped
400 g skinless firm white fish fillets, cut into 3cm pieces
250 g peeled green prawns, tails intact, deveined
180 g cleaned squid tube, cut into 2cm pieces
1 tbsp lemon juice
Chopped fresh continental parsley, to serve
