Provencal seafood soup

Posted by adm On January - 29 - 2012

How to cook Provencal seafood soup


  • 2 pinches of saffron togs
  • 2 tbs olive oil
  • 2 medium leeks, sliced
  • 1 fennel lightbulb, thinly sliced
  • 2 garlic cloves, low
  • 1 1/2 cups (375ml) dry white wine-colored
  • 1 tbs chopped thyme
  • 1.2 kg very ripe tomatoes, coarsely shredded
  • 2 cups (500ml) fish strain
  • 24 (most 600g) black mussels, scrubbed, bewhiskered
  • 24 (astir 600g) medium green king prawns, peeled leaving tails inviolate, deveined
  • 600g firm white fish stopping (such as ling), dig 3cm pieces
  • 1/4 cup chopped flat-leaf parsley
  • Store-bought own, to answer
  • Sourdough or ciabatta breadstuff, to answer

How to:

  • Soak saffron in 1 tbs very hot water for 10 transactions. Heat oil in a large saucepan over low hotness. Add the scallion, fennel and garlic and prepare, stirring, for 7-8 minutes or until leek is subdued. Add the thyme and 1 cup (250 ml) of the wine and simmer for 2 transactions. Add the tomatoes, fish stock and saffron water and bring to the churn. Reduce heat to medium low and simmer, stirring occasionally, for 30 minutes or until tomatoes have broken pile. Season with saltiness, pepper and a pinch of gelt.

  • Heat remaining wine in a large saucepan over high hotness. Bring to the furuncle. Add the mussels and falsify, covered, for 2-3 minutes or until mussels have just open. Strain mussels into a colander over a large bowl to reserve the cooking smooth. Discard any unopened mussels. Strain cooking liquid through a fine sieve to remove any gumption.

  • Add reserved mussel liquified, prawns and fish to the tomato assortment. 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 scorch-grilled sourdough.

  • Comments are closed.