Ripe tomatoes add freshness and flavour to this succulent seafood soup.
Ingredients
- Large pinch of saffron threads
- 1.5L (6 cups) fish stock
- 2 tablespoons olive oil
- 1 brown onion, halved, thinly sliced
- 3 garlic cloves, finely chopped
- 1 long fresh red chilli, seeded, finely chopped
- 1 teaspoon smoked paprika
- 125ml (1/2 cup) white wine
- 650g ripe truss tomatoes, peeled, coarsely chopped
- 400g skinless firm white fish fillets, cut into 3cm pieces
- 250g peeled green prawns, tails intact, deveined
- 1 (about 180g) cleaned squid tube, cut into 2cm pieces
- 1 tablespoon lemon juice
- Chopped fresh continental parsley, to serve
Method
- Step 1Soak saffron in stock for 10 minutes.
- Step 2Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, chilli and paprika. Cook, stirring, for 1 minute or until aromatic. Add the wine and cook, stirring occasionally, for 2-3 minutes or until the liquid evaporates. Add stock mixture and tomato. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.
- Step 3Add the fish, prawns and squid. Cook for 5 minutes or until seafood is just cooked through. Stir in lemon juice. Season. Sprinkle with parsley.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1030 kj
Energy
8g
Fat Total
1g
Saturated Fat
2.5g
Fibre
33g
Protein
6g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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