Total Time
55mins
Prep 30 mins
Cook 25 mins

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.

Ingredients Nutrition

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!
Most Helpful

5 5

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!