×

Order Now
Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

main-meals

Fragrant Seafood Bowl

Delicious dinner for cold winter evenings!

70 8
Fragrant Seafood Bowl | DonalSkehan.com, Delicious dinner for cold winter evenings!

main-meals

Fragrant Seafood Bowl

Delicious dinner for cold winter evenings!

Thursday, May 26, 2011

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)

70 mins
Serves 8

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 8

Ingredients

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)

You might be interested in...

Slow-Cooked Mongolian Beef
recipes

Slow-Cooked Mongolian Beef

Slow-Cooked Mongolian Beef
Spicy Sriracha Chicken Salad
recipes

Spicy Sriracha Chicken Salad

Spicy Sriracha Chicken Salad
Pork Drunken Noodles
recipes

Pork Drunken Noodles

Pork Drunken Noodles
Vodka Sauce Penne With Meatballs
recipes

Vodka Sauce Penne With Meatballs

Vodka Sauce Penne With Meatballs
One Pan Spicy Egg Fried Rice
  • Banny

    This recipe is sensational……you must try it…so easy and so delicious.