Pacific Seafood Soup
Serves: 5-Jun
INGREDIENTS
1 onion, peeled and sliced
2 tsp minced fresh garlic
1/2 tbsp oil (olive is nice here)
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1/2 cup tomato paste
400g can tomatoes in juice
1 1/2 cups fish stock
3-4 cup dry white wine
1/2 tsp saffron threads
1 bouquet garni
300g squid tubes, sliced
600g thick white fish fillets, cut into 3cm pieces
250g whole green prawns
18 mussels, scrubbed and beards removed
2 tsp minced fresh garlic
1/2 tbsp oil (olive is nice here)
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1/2 cup tomato paste
400g can tomatoes in juice
1 1/2 cups fish stock
3-4 cup dry white wine
1/2 tsp saffron threads
1 bouquet garni
300g squid tubes, sliced
600g thick white fish fillets, cut into 3cm pieces
250g whole green prawns
18 mussels, scrubbed and beards removed
Celebrate this NZ version of the classic bouillabaisse with a crisp New Zealand white wine this summer. If you do not have the fish or seafood listed in the recipe use whatever is fresh at your fishmonger on the day you buy.
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METHOD
1. In a large heavy based saucepan, gently pan fry the onion and garlic in the oil until softened but not brown.
2. Add peppers and cook until tender. Increase the heat, add tomato paste, stirring continuously over a moderate heat for 2-3 minutes until the paste darkens.
3. Stir in tomatoes and juice, fish stock, wine, saffron and bouquet garni and simmer gently for 10 minutes.
4. Add squid and fish to the sauce, put prawns and mussels on top, cover with a tight fitting lid and allow to cook for 5-6 minutes until the mussels have opened and the fish and squid are tender. Season with salt and pepper, discard the bouquet garni.
5. Serve in bowls, garnished with Italian parsley
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