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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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If you like soups and seafoods you'll love this Bouillabaisse with tastes of garlic, saffron, orange rind and wine making up this healthy seafood soup. Photo 0n left by Rob Palmer Ingredients:
what you need |
1 tbs olive oil |
1 leek, white part only, ends trimmed, thinly sliced |
2 garlic cloves, crushed |
large pinch of saffron threads |
125ml (1/2 cup) white wine |
750ml (3 cups) chicken stock |
250ml (1 cup) passata (tomato pasta sauce) |
6 sprigs lemon thyme |
2 large strips orange rind |
2 bay leaves |
1/2 tsp chilli powder |
1 sourdough baguette (french breadstick), thinly sliced |
500g firm white fish fillets (such as ling), cut into 3cm pieces |
16 peeled green prawns |
you can also add 16 black mussels, scrubbed, debearded, with the fish in step 4. cook for 2-3 minutes or until the mussels open. (discard any unopened mussels.) |
Directions:
1. What you do:
2. Heat the oil in a large saucepan over medium heat. Add the leek, garlic and saffron, and cook for 2 minutes or until the leek softens slightly.
3. Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add the stock, passata, thyme, orange rind, bay leaves and chilli powder, and season with pepper. Bring to a simmer over medium heat and cook for 5 minutes.
4. Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes each side or until toasted.
5. Add the fish and prawns to the stock mixture and cook for 2 minutes or until the fish and prawns are just cooked through. Ladle the soup among serving bowls and serve with the toast.
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