Mediterranean Seafood Soup

February 26, 2012 Categories: Recipes

The Stock



INGREDIENTS

  • 50ml OLIVE OIL
  • 150g CARROT (rough chopped)
  • 100g CELERY (rough chopped)
  • 100g ONION
  • FRESH THYME
  • BAY LEAF
  • 1 lge RIPE TOMATO
  • 2 cloves GARLIC
  • 1 pinch SAFFRON
  • 30g TOMATO PASTE
  • 1kg FISH BONES & HEADS
  • 250ml WHITE WINE
  • 1L WATER

METHOD

Combine (n pan & sweat gently & slowly 10 minutes):
OIL
CARROT
CELERY
ONION
THYME
BAY LEAF

Add:
TOMATO
GARLIC
SAFFRON
TOMATO PASTE
FISH BONES

Simmer for 20 mins

THEN ADD –
WHITE WINE (boil first to remove alcohol & acidity)
WATER

Simmer for 20 mins and skim top

When soup is cooked, blend ALL in liquidiser and strain through fine sieve

The Soup

INGREDIENTS

  • 600ml MED FISH STOCK (see recipe above)
  • 4/person GREEN PRAWNS – tails on – deveined
  • 400g WHITE FISH PIECES
  • 4/person MUSSELS
  • OTHER SEAFOOD (If desired)
  • 160g GARLIC & SAFFRON AIOLI
  • 100g GRUYERE CHEESE
  • CROUTONS & PARSLEY (for garnish)

METHOD

  1. Bring half stock to simmer (do not let boil)
  2. Add prawns, fish and mussels
  3. Bring back to simmer
  4. Arrange seafood in heated bowls
  5. Cover with fish stock
  6. Top with saffron & garlic aioli
  7. Garnish with croutons, grated Gruyere cheese & parsley