Have a souper summer! Seafood and white wine broth
Cool down or spice things up with these soups that are perfect for a sunny day.
This seafood & white wine broth should be ladled into bowls and serve each with a prawn, if using, and parsley
- 1tbsp extra-virgin olive oil
- ½ a bulb of fennel, finely diced
- 1 leek, finely diced
- 2 sticks of celery, finely diced
- 1 clove of garlic, chopped
- 4 tomatoes, skinned and deseeded
- Pared zest of 1 small orange
- A few sprigs of fresh thyme
- 1tbsp chopped parsley, plus extra to garnish
- A small pinch of saffron strands
- 200ml (7fl oz) dry white wine
- 400ml (14fl oz) fish or vegetable stock
- 2 fillets of cod or haddock
- 500g (1lb 2oz) mussels, washed and beards removed, or use 500g (1lb 2oz) pack of ready-to-cook mussels
- 4 large, cooked shell-on tiger prawns (optional)
Heat the oil in a large pan and fry the fennel, leek and celery until soft but not browned.
Add the garlic and fry for 1 minute. Chop the tomatoes and add to the pan with the zest, thyme, parsley and saffron.
Stir-fry for 1 minute, then add the wine and stock. Bring to the boil and reduce to a simmer.
Cut the fish into chunks and add to the pan, cook for a few minutes until just opaque, then stir in the mussels.
Bring back to the boil, cook for 2 minutes, then remove any unopened mussels.
Ladle into bowls and serve each with a prawn, if using, and parsley.