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Add a photoThis hearty soup is like Portuguese Bouillabaisse.Flavorsome,filling,fun and rather exotic.This recipe was given to me by a friend who noted it down from The Dish magazine.
Ингредиенты
- 3 tbsp olive oil
- 1 small fennel bulb thinly sliced
- 150 gm yellow pumpkin (or you could use squash instead) peeled,grated
- 1/2 tsp chilli flakes
- zest of 1 lemon
- 400 gm tin tomatoes
- 12 whole raw prawns
- 3 cups fish,chicken or vegetable stock
- 400 gm firm white fish fillets,cut inot small pieces
- 1/4 cup chopped flat - leaf parsley
- Salt and pepper to taste
- 1 small leek,thinly sliced,
- 1 carrot grated
- 2 cloves garlic,crushed
- 1 tsp ground fennel
- 1/2 cup wine
- 12 mussels,scrubbed
Инструкции
- FOR THE SOUP:
- Heat oil in a large saucepan and add the leek,fennel,carrot,pumpkin,garlic,chilli flakes and the ground fennel,carrot ,pumkin,garlic,chilli flakes and the ground fennel.Season generously,cover and cook for 10 - 15 mins,stiring occasionally until soft.
- Add the lemon zest and wine and let it bubble up for 1 minute then add the tomatoes and stock.
- Simmer uncovered for 10 mins then add the mussels.Cover the pan and cook until the mussels have just begun to open.Then add fish and prawns.
- Cover and continue to cook until all the mussels have opened and the fish and prawns are just cooked.
- DISCARD ANY MUSSELS THAT DO NOT OPEN.
- Stir in the chopped parsley.
- TO SERVE:
- Ladle the soup into wide shallow bowls and divide the seafood evenly.
