Name: Saffron seafood soup
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6
Ingredients: 1 tablespoon oil; 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, chopped; 6 black peppercorns; 2 bay leaves; 3 sprigs thyme; 8 cup water; 800 gram can diced tomatoes; 2 large potatoes, peeled, diced; 1 teaspoon saffron threads; 1/2 teaspoon ground chilli; 500 gram mussels, scrubbed, beards removed; 250 gram calamari rings; 2 salmon fillets, skin removed, cut into bite-size pieces; 12 green prawns, peeled, deveined, tails intact; 1 lemon, finely grated zest and juice; 1/4 cup chopped parsley

Saffron seafood soup

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Serves 6

Prep

20M

Cook

1H 5M

Total

1H 25M

Ingredients

1 tablespoon oil

2 carrots, chopped

2 celery stalks, chopped

1 onion, chopped

6 black peppercorns

2 bay leaves

3 sprigs thyme

8 cup water

800 gram can diced tomatoes

2 large potatoes, peeled, diced

1 teaspoon saffron threads

1/2 teaspoon ground chilli

500 gram mussels, scrubbed, beards removed

250 gram calamari rings

2 salmon fillets, skin removed, cut into bite-size pieces

12 green prawns, peeled, deveined, tails intact

1 lemon, finely grated zest and juice

1/4 cup chopped parsley

Method

1.Heat oil in a large saucepan. Saute carrots, celery, onion, peppercorns, bay leaves and thyme. Cook, stirring over medium heat for 10-15 minutes, until vegetables have caramelised slightly.

2.Stir in water. Bring to the boil. Reduce heat and simmer for 30 minutes. Strain soup through a fine sieve, pressing down the solids to extract maximum flavour. Discard solids.

3.Return soup to clean saucepan. Bring to the boil. Add tomatoes, potatoes, saffron and chilli. Season to taste. Reduce heat, simmer for 10-15 minutes, until potatoes are cooked.

4.Stir mussels and calamari through soup. Simmer, covered, for 5 minutes or until mussels open.

5.Add salmon, prawns and lemon to soup. Cook for a further 3-5 minutes or until fish is cooked through. Serve topped with parsley. Accompany with crusty bread, if liked.

If you don’t have saffron threads, use a 1/4 teaspoon turmeric instead. Any unopened mussels should not be discarded as they are still fine to eat (despite previous concerns that suggested otherwise). The tendon connecting the shells simply needs to be slit with a small sharp knife to open the mussel.
Note

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