Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, diced

  3. 1 small red capsicum, diced

  4. teaspoon dried chilli flakes

  5. pinch saffron threads

  6. 4 tomatoes, grated

  7. 1 1/2 litres (6 cups) fish stock or water

  8. zest of half an orange, finely grated

  9. 2 sprigs thyme

  10. 4 scampi or large prawns, halved lengthways, heads reserved

  11. 2 calamari hoods, sliced thinly

  12. 250g fillet of snapper, skinned, chopped coarsely

  13. 8 scallops, halved

  14. cup finely chopped flat-leaf parsley

  15. sea salt and black pepper

  16. 1 cup whole egg mayonnaise

  17. 2 cloves garlic, crushed

  18. 1 baguette, sliced thickly, toasted

Instructions Jump to Ingredients ↑

  1. Heat oil in large saucepan and cook onion, garlic, capsicum, chilli flakes and saffron until vegetables are softened and fragrant.

  2. Add tomatoes, stock or water, orange zest, thyme and scampi heads and bring to the boil.

  3. Simmer uncovered 15-20 minutes until reduced slightly.

  4. Add fish and seafood and simmer 5-10 minutes until just cooked through. Season well and stir in parsley.

  5. Combine mayonnaise and garlic in a medium bowl. Spread baguette slices with a little of the mayonnaise mixture and place in the base of 6 serving bowls. Ladle hot soup and fish over the baguette.

  6. To find out more about CanTeen, and National Bandanna Day visit


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