This soup tastes better if you use 2-3 different kinds of fish. Prawns or mussels are a great addition too. In France, this dish is usually served with oven baked croutons topped with spicy garlic paste and to me this is what makes it special.
- Heat the oil in a large pot and sweat the onion, fennel and leeks for about 15-20 minutes until the vegetables are clear and softened. Do not allow them to brown.
- Add tomato paste and sizzle for a couple of minutes. Add bay leaves, garlic and whole chillies. Mix in vermouth, saffron, tomatoes and honey and cook for 20 minutes over a low heat.
- Add the fish stock and potatoes and bring back to a simmer. Simmer for 10-15 minutes until the potatoes are nearly cooked. Season with salt and pepper to taste.
- Cut fish into 4cm chunks. Five minutes before serving, add fish and mussels, if using, and simmer for 3-4 minutes. Then add prawns, if using, and simmer for another 2-3 minutes until the seafood is cooked and the mussels open. Discard any mussels that don’t open.
- Lift out and discard bay leaves and chillies. Divide soup between heated soup bowls.
70 mins
Serves 8Ingredients
125ml extra virgin olive oil
1 onion
1 fennel bulb, thinly sliced
2 small leeks, thinly sliced
2 tbsp tomato paste
2-3 bay leaves
4 large garlic cloves, finely chopped
1-2 red chillies, to taste
125ml vermouth
big pinch (20-30) saffron threads
2 x 400g cans tomatoes in juice, chopped, or 800g fresh tomatoes, peeled and chopped
1 tsp honey
2 litres fish stock
5 medium potatoes, peeled and cut into 2cm chunks
salt and ground black pepper
1kg boneless fillets of firm fish
12-16 mussels and/or 8-16 large raw prawns (optional)
-
Banny