Fish Soup - cooking recipe

Ingredients

2 tbsp olive oil
1 large fennel bulb, trimmed chopped and feathery fronds reserved
1 large leek, trimmed and chopped
1 1/2 litres fish or vegetable stock
500 g cod fillet, skinned and roughly chopped
225 g pack seafood selection, drained
4 None tomatoes, roughly chopped
few None saffron strands

Preparation

Heat oil in a large pan and cook fennel for 5 mins or until softened. Add leek and cook for 2 mins. Add stock and bring to a boil. Add cod, mixed seafood and tomatoes and simmer gently for about 5 mins until fish is just cooked. Add saffron and season. Serve garnished with chopped fennel fronds.