Mediterranean Fish Soup - cooking recipe

Ingredients
    1 tbsp olive oil
    1 None fennel bulb, thinly sliced
    1 None onion, thinly sliced
    3 cloves garlic, crushed
    None None Pinch saffron threads
    1 tbsp tomato paste
    1/2 cup dry white wine
    1 can (28 oz) crushed tomatoes
    2 cups fish stock
    1 tsp fresh thyme leaves
    6 None fresh sage leaves
    2 1/4 lbs mussels, scrubbed and bearded
    1 1/3 cups snapper fillets, cut into 1-inch pieces
    1 lb squid bodies, thickly sliced
    1/4 cup loosely packed fresh baby basil leaves
Preparation
    Heat oil in large saucepan on medium heat. Cook fennel, onion and garlic until vegetables soften. Add saffron, tomato paste and wine; cook for 2 mins, stirring.
    Add tomatoes, stock, 2 1/2 cups water, thyme and sage to pan; bring to a boil. Reduce heat to low; cover and simmer for 20 mins.
    In batches, blend or process soup until smooth. Return soup to same pan; bring to a boil. Add mussels, fish and squid. Cover and simmer about 3 mins or until mussels open.
    Divide soup among serving bowls. Sprinkle with basil.

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