Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. Pinch of saffron threads

  3. 1 tbs boiling water

  4. 1 tbs olive oil

  5. 1 leek, white part only, thinly sliced

  6. 1 celery stick, thinly sliced

  7. 2 garlic cloves, crushed

  8. 1 carrot, peeled, cut into matchsticks

  9. 2 ripe tomatoes, seeded, finely chopped

  10. 1/2 cup (125ml) dry white wine

  11. 6 cups (1 1/2 litres) fish stock

  12. 12 large green prawns, peeled leaving tails intact, deveined

  13. 12 black mussels, scrubbed, debearded

  14. 400g white fish fillet (such as flathead), cut into 3cm strips

  15. Crusty baguette, to serve

  16. Lemon aioli

  17. 1 egg yolk

  18. 2 tsp Dijon mustard

  19. 2 tbs lemon juice

  20. 1 garlic clove, crushed

  21. 1/2 cup (125ml) extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. To make the lemon aïoli, place the egg yolk, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.

  2. Place saffron and boiling water in a small bowl and set aside for 10 minutes to soak.

  3. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leek, celery and garlic and cook, stirring, for 2 minutes or until leek softens. Add the carrot and tomato and cook, stirring occasionally, for 1 minute or until heated through. Add the wine and bring to the boil. Cook for 1 minute or until wine reduces by half.

  4. Add the fish stock and saffron mixture to the pan and bring to the boil. Reduce heat to medium low. Add the prawns and mussels and cook, covered, for 4-5 minutes or until the mussels open and prawns change colour. Add the fish and cook for a further 1 minute or until just cooked through. Remove from heat.

  5. Ladle the soup among serving bowls. Top with aioli. Serve immediately with crusty bread, if desired.


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