Saffron Seafood Soup - cooking recipe

Ingredients

1 tbsp oil
2 None carrots, chopped
2 None celery stalks, chopped
1 None onion, chopped
6 None black peppercorns
2 None bay leaves
3 sprigs thyme
1 can (28 oz) diced tomatoes
2 large potatoes, peeled and diced
1 tsp saffron threads
1/2 tsp cayenne pepper
1 lb mussels, scrubbed and beards removed
8 oz calamari rings
2 None salmon fillets, skin removed, cut into bite-size pieces
12 None large shrimp, peeled and deveined
1 None lemon, peel finely grated and lemon juiced
1/4 cup chopped parsley

Preparation

Heat oil in a large saucepan n medium heat. Saute carrots, celery, onion, peppercorns, bay leaves and thyme for 10-15 mins, until vegetables have caramelized slightly.
Stir in 8 cups water. Bring to a boil. Reduce heat to low; simmer for 30 mins. Strain soup through a fine sieve, pressing down the solids to extract maximum flavor. Discard solids.
Return soup to clean saucepan. Bring to a boil on high heat. Add tomatoes, potatoes, saffron and cayenne pepper. Season to taste. Reduce heat to low; simmer for 10-15 mins, until potatoes are cooked.
Stir mussels and calamari; simmer, covered, for 5 mins or until mussels open.
Add salmon, shrimp and lemon; cook for a further 3-5 mins or until fish is cooked through. Serve topped with parsley. Accompany with crusty bread, if desired.