Name: Mediterranean seafood soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp olive oil; 1 whole leek(s) trimmed, coarsely chopped; 1 medium red capsicum finely chopped; 2 clove(s) garlic crushed; 400 g canned diced tomatoes; 2 cup(s) fish stock (500ml); 0.5 tsp dried saffron threads; 0.5 tsp dried chilli flakes pinch; 300 g ling, raw skinless fillets, cut into 3cm pieces; 300 g prawns peeled; 100 g scallop(s) halved crossways; 2 tsp fresh lemon rind finely grated; 1 tbs fresh flat-leaf parsley finely chopped

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Ingredients

olive oil

2 tsp

leek(s)

1 whole, trimmed, coarsely chopped

red capsicum

1 medium, finely chopped

garlic

2 clove(s), crushed

canned diced tomatoes

400 g

fish stock

2 cup(s), (500ml)

dried saffron

½ tsp, threads

dried chilli flakes

½ tsp, pinch

ling, raw

300 g, skinless fillets, cut into 3cm pieces

prawns

300 g, peeled

scallop(s)

100 g, halved crossways

fresh lemon rind

2 tsp, finely grated

fresh flat-leaf parsley

1 tbs, finely chopped

Instructions

Heat the oil in a large saucepan over medium heat. Add the leek and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the tomatoes, stock, saffron and chilli and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes.
Add the fish, prawns and scallops and simmer, uncovered, for 5 minutes or until fish is just cooked through. Season with salt and freshly ground black pepper.
Serve soup sprinkled with lemon rind and parsley.

Mediterranean seafood soup

Ingredients

Instructions

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