Ingredients
Method
1.Heat oil in a large saucepan over medium heat and sauté garlic, onion and capsicum for 3-4 minutes until softened and fragrant but not coloured.
2.Add thyme and wine and simmer until reduced by half. Add ½ cup of the stock, tomatoes, paste, sweet chilli and paprika and simmer for 8-10 minutes. Season to taste with sea salt and cracked pepper.
3.In a small pot gently simmer remaining stock. Add prawns and cook for 1-2 minutes until plump and pink; remove and set aside. Add fish and salmon to pot and gently cook for 2-3 minutes until just tender; remove with a slotted spoon. Add mussels to pot and simmer until they open (discard any that don’t). Strain stock into soup and add seafood. Bring soup back to boil, add extra thyme and adjust seasoning if needed.
4.Serve with crusty bread (unless eating gluten free) for mopping up the juices.
Note
- Cooking the seafood separately ensures each is cooked for just the right amount of time. – You can make the soup base ahead, even the day before, then cook seafood just before serving. * Check label if eating gluten free
