Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs olive oil

  3. 1 leek, white part only, ends trimmed, thinly sliced

  4. 2 garlic cloves, crushed

  5. Large pinch of saffron threads

  6. 125ml (1/2 cup) white wine

  7. 750ml (3 cups) chicken stock

  8. 250ml (1 cup) passata (tomato pasta sauce)

  9. 6 sprigs lemon thyme

  10. 2 large strips orange rind

  11. 2 bay leaves

  12. 1/2 tsp chilli powder

  13. 1 sourdough baguette (French breadstick), thinly sliced

  14. 500g firm white fish fillets (such as ling), cut into 3cm pieces

  15. 16 peeled green prawns

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium heat. Add the leek, garlic and saffron, and cook for 2 minutes or until the leek softens slightly.

  2. Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add the stock, passata, thyme, orange rind, bay leaves and chilli powder, and season with pepper. Bring to a simmer over medium heat and cook for 5 minutes.

  3. Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes each side or until toasted.

  4. Add the fish and prawns to the stock mixture and cook for 2 minutes or until the fish and prawns are just cooked through. Ladle the soup among serving bowls and serve with the toast.


Send feedback