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Seafood soup with capsicum rouille

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 medium (350g) leek, sliced thinly

  3. 1 small (80g) brown onion, chopped finely

  4. 1 medium (300g) fennel, sliced thinly

  5. 2 cloves garlic, crushed

  6. pinch saffron threads

  7. 400g can crushed tomatoes

  8. 3 cups (750ml) fish stock

  9. 2 cups (500ml) water

  10. 500g medium uncooked prawns

  11. 1 uncooked blue swimmer crab

  12. 500g small mussels

  13. 700g firm white fish fillets, cut in

  14. 3cm pieces

  15. salt and freshly ground black pepper

  16. 1/3 cup coarsely chopped flat-leaf parsley

  17. 1 small French stick, sliced thinly, toasted

  18. Capsicum rouille

  19. 1 medium (200g) red capsicum

  20. 1 long fresh red chilli, seeded, chopped coarsely

  21. 1 clove garlic, crushed

  22. cup (35g) stale breadcrumbs

  23. 2 tablespoons lemon juice

  24. 1 tablespoon water

  25. cup (125ml) olive oil

  26. NOTE: Rouille is traditionally made with chillies and is quite hot. This is a milder, sweeter version with capsicum. It can be made a day ahead; the soup base, without seafood, can also be made a day ahead.

Instructions Jump to Ingredients ↑

  1. For the capsicum rouille, quarter capsicum; discard the seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover pieces in plastic wrap for 5 minutes, then peel skin. Blend capsicum with the remaining ingredients, except oil, until smooth. With motor operating, gradually add oil in thin stream. Blend until mixture thickens.

  2. Heat oil in a large heavy-based saucepan. Cook leek, onion, fennel and garlic, stirring, for about 10 minutes or until softened.

  3. Add saffron, undrained tomatoes, stock and water; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes. Blend mixture, in batches, until smooth.

  4. Return mixture to pan; bring to the boil.

  5. Peel and devein prawns; clean crab and cut into 6 pieces. Add mussels and fish to tomato mixture in pan; simmer, covered, for 5 minutes. Add prawns and crab pieces; simmer, covered, until just cooked. Season with salt and pepper; stir in parsley.

  6. Serve the soup with toasted bread and capsicum rouille.

  7. Not suitable to freeze. Not suitable to microwave.

  8. Photography by Brett Stevens.

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