Bring out your favourite drop for this delicious dish that makes makes olive oil a star ingredient.
Ingredients
- Pinch of saffron threads
- 1 tablespoon boiling water
- 1 tablespoon olive oil
- 1 leek, white part only, thinly sliced
- 1 celery stick, thinly sliced
- 2 garlic cloves, crushed
- 1 carrot, peeled, cut into matchsticks
- 2 ripe tomatoes, seeded, finely chopped
- 1/2 cup (125ml) dry white wine
- 6 cups (1.5 litres) fish stock
- 12 large green prawns, peeled leaving tails intact, deveined
- 12 black mussels, scrubbed, debearded
- 400g white fish fillet (such as flathead), cut into 3cm strips
- Crusty baguette, to serve
Lemon aioli
- 1 egg yolk
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1 garlic clove, crushed
- 1/2 cup (125ml) extra virgin olive oil
Method
- Step 1To make the lemon aïoli, place the egg yolk, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
- Step 2Place saffron and boiling water in a small bowl and set aside for 10 minutes to soak.
- Step 3Meanwhile, heat the oil in a large saucepan over medium heat. Add the leek, celery and garlic and cook, stirring, for 2 minutes or until leek softens. Add the carrot and tomato and cook, stirring occasionally, for 1 minute or until heated through. Add the wine and bring to the boil. Cook for 1 minute or until wine reduces by half.
- Step 4Add the fish stock and saffron mixture to the pan and bring to the boil. Reduce heat to medium low. Add the prawns and mussels and cook, covered, for 4-5 minutes or until the mussels open and prawns change colour. Add the fish and cook for a further 1 minute or until just cooked through. Remove from heat.
- Step 5Ladle the soup among serving bowls. Top with aioli. Serve immediately with crusty bread, if desired.
Nutrition
2566 kj
Energy
40g
Fat Total
7g
Saturated Fat
51g
Protein
2231.59mg
Sodium
6g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Lemon rind freezes well, so when using lemons peel and freeze for later use.
- Author: (N/A)
- Image credit: Ian Wallace
- Publication: Notebook:
0