Provencal Seafood Soup

The ingredient of Provencal Seafood Soup

• 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 375ml dry white wine
• 1 tbsp chopped thyme
• 1 2 kg very ripe tomatoes coarsely chopped
• 2 cups 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
• 1 4 cup chopped flat leaf parsley
• store bought aioli to serve
• sourdough bread or ciabatta bread to serve

The Instruction of provencal seafood soup

• 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
• 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
• 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
• ladle soup among bowls sprinkle with parsley dollop with aioli serve with slices of char grilled sourdough

Nutritions of Provencal Seafood Soup

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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