Very Fishy Soup

Pets'R'us's Note:

Mix and match the seafood to your own liking, with clams, mussels and/or squid. You can substitute the turmeric for 10-12 saffron strands.

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 3 tablespoons olive oil
• 1 stalk celery , finely chopped
• 1 leek , cut into thin rings
• 1 fennel bulb , quartered,tops and core removed,then cut into thin strips
• 1 red onion , finely chopped
• 2 cloves garlic , crushed
• 1 red chili pepper , seeds removed and finely cut
• 1 (14 ounce) can chopped tomatoes
• 1 bay leaf
• ½ teaspoon turmeric
• 1 teaspoon dried oregano
• ½ cup white wine
• 3 -4 cups fish stock or 3 -4 cups vegetable stock or 3 -4 cups chicken stock
• 1 ½ lbs white fish fillets , approx
• 8 large raw prawns , shelled or with shells left on
• salt
• white pepper
• 2 -3 tablespoons chopped parsley
• 2 -3 tablespoons chopped basil

Directions:

1. Heat the oil in a large pan and fry your celery, leek, onion, garlic and chili for 5 minutes.
2. Add tomatoes, bay leaf, turmeric, oregano, white wine and simmer for 5 minutes.
3. Add 3 cups of the stock; bring to the boil simmer for another 5 minutes.
4. Now add the fish and after 3-4 minutes add the prawns, when they turn pink the soup is ready.
5. If you want more liquid add the remaining stock.
6. Season with salt and pepper; sprinkle the parsley and basil over the soup.
7. Serve good bread with this soup!

Reviews

[Mirj]

Very delicious, and very Mediterranean! I don't eat shellfish, so I just doubled the amount of white fish, and I used a combination of hake and haddock. I'm also not a big fan of fennel, but Annelie's told me not to leave it out, so I used half a bulb, and it was pretty good. For those of you who like the flavor of fennel, go for the whole bulb. I used vegetable stock (made from powder) and added some cream at the end, heavenly!