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| Seafood Soup with Herb and Garlic Toasties |
Preparation time: 15 mins
Cooking time: 25 mins
Serves 4
Ingredients:
- 4 Tbsp extra virgin olive oil
- 12 small green king prawns, deveined, peeled, tails intact
- 1 brown onion, thinly sliced
- 1 bulb fennel, trimmed, thinly sliced, fronds reserved
- 3 cloves garlic, minced
- 1 long red chilli, seeded, thinly sliced
- 2 tsp dried oregano
- 1 tsp fennel seeds
- 2 Tbsp tomato paste
- 250ml dry white wine
- 400g can cherry tomatoes
- 500ml vegetable stock
- 400g skinless, boneless salmon fillets, cut into 3cm pieces
- 12 cleaned, ready-to-cook mussels
- ½ orange, cut into 4 wedges
- Sea-salt flakes and freshly ground black pepper, to season
- Flat-leaf parsley leaves, to serve
HERB AND GARLIC TOASTIES
- 8 slices baguette
- ¼ clove garlic
- 1 Tbsp extra virgin olive oil
- 1 Tbsp finely chopped flat-leaf parsley leaves
- Sea-salt flakes and freshly ground black pepper, to season
Directions:
- Heat ½ of the oil in a large heavy-based saucepan over a high heat. Add prawns, cooking for 2 minutes or until lightly browned. Set aside on a plate.
- Heat the remaining oil in same pan. Reduce heat to medium. Stir in onion, fennel, garlic, chilli, oregano and fennel seeds. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add tomato paste and wine, cooking for 2 minutes. Stir in tomatoes, stock and 500ml water. Bring to a simmer, cooking for 5 minutes.
- Add salmon and mussels and cover partially with lid. Cook for 6 minutes (do not stir) until salmon is just firm and mussels open. Return prawns to pan, then cook for a further 1 minute. Squeeze over orange juice then add wedges to pan and season.
- Meanwhile, to make herb and garlic toasties, toast baguette, then rub 1 side with cut side of garlic. Drizzle toasties with oil and scatter with parsley. Season.
- Ladle soup into serving bowls. Garnish with parsley and reserved fennel fronds. Serve with herb and garlic toasties.
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