Name: Fish soup
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 (200g) fennel bulb, thinly sliced; 1 (150g) brown onion, thinly sliced; 3 clove garlic, crushed; saffron threads; 1 tablespoon tomato paste; 1/2 cup (125ml) dry white wine; 810 gram can crushed tomatoes; 2 cup (500ml) fish stock; 2 1/2 cup (625ml) water; 1 teaspoon fresh thyme leaves; 6 fresh sage leaves; 1 kilogram mussels, scrubbed, beards removed; 600 gram snapper fillets, cut into 3cm pieces; 500 gram squid hoods, thickly sliced; 1/4 cup loosely packed fresh baby basil leaves

Ingredients

1 tablespoon olive oil

1 (200g) fennel bulb, thinly sliced

1 (150g) brown onion, thinly sliced

3 clove garlic, crushed

saffron threads

1 tablespoon tomato paste

1/2 cup (125ml) dry white wine

810 gram can crushed tomatoes

2 cup (500ml) fish stock

2 1/2 cup (625ml) water

1 teaspoon fresh thyme leaves

6 fresh sage leaves

1 kilogram mussels, scrubbed, beards removed

600 gram snapper fillets, cut into 3cm pieces

500 gram squid hoods, thickly sliced

1/4 cup loosely packed fresh baby basil leaves

Method

1.Heat oil in large saucepan. Add fennel, onion and garlic; stir over heat until vegetables soften. Add saffron, paste and wine. Continue stirring another 2 minutes.

2.Add tomatoes, stock, water, thyme and sage to pan; bring to the boil. Reduce heat. Place lid on pan and simmer for 20 minutes.

3.In batches, blend or process soup until smooth. Return soup to same pan and bring to the boil. Add mussels, fish and squid. With lid on, leave to simmer about 3 minutes or until mussels open.

4.Divide soup among serving bowls and sprinkle with basil.

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Ingredients

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