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Mediterranean fish soup

  • 4servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 onion, sliced

  3. 2 Desiree potatoes, peeled and chopped

  4. 1 fennel bulb, sliced

  5. 2 sticks celery, chopped

  6. 2 tsp fennel seeds

  7. 4 cloves garlic, sliced

  8. 1 punnet cherry tomatoes

  9. 2 tsp saffron threads

  10. 1 litre fish stock

  11. 200 ml white wine

  12. 200g bream fillet

  13. 200g red mullet, chopped

  14. 4 scampi, halved

  15. 1kg mussels, beards removed

Instructions Jump to Ingredients ↑

  1. Serves 4 This recipe is from the October/November 2009 issue of Gourmet Traveller WINE.

  2. Place oil, onion, potato, fennel, celery and fennel seeds in a saucepan and saut over high heat until softened. Add tomatoes, saffron, stock and wine and cook over medium heat for 15-20 minutes or until the potato is tender. Add the fish, scampi and mussels and cook for a further 5 minutes or until the mussels are open and the fish and scampi are just cooked through. (Discard any unopened mussels.)

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