Mediterranean seafood soup
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Fresh prawns, scallops and fish are gently poached to perfection in a rich tomato and saffron broth.
Ingredients
Olive oil
2 tsp
Leek
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
Raw peeled prawns
300 g
Scallop(s)
100 g, halved crossways
Fresh lemon rind
2 tsp, finely grated
Fresh flat-leaf parsley
1 tbs, finely chopped
Instructions
1
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.
2
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.
3
Serve soup sprinkled with lemon rind and parsley.
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