Easy recipe Provencal Seafood Soup Recipe

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two pinches of saffron threads two tablespoons olive oil (Recipes by ingridients olive oil) two medium leeks, sliced one fennel bulb, thinly sliced two garlic cloves, crushed one one/two cups (three hundred and seventy-fiveml) dry white wine one tablespoon chopped thyme one.two kg very ripe tomatoes, coarsely chopped two cups (about five hundredml) fish stock about twenty-four (about about six hundredg) black mussels, scrubbed, bearded about twenty-four (about about six hundredg) medium green king prawns, peeled leaving tails intact, deveined about six hundredg firm white fish fillet (such as ling), cut into threecm pieces one quarter cup chopped flat-leaf parsley Store-bought aioli, to serve Sourdough bread (Recipes by ingridients bread) or ciabatta, bread (Recipes by ingridients bread) to serveStep one Soak saffron in one tablespoon very hot water for ten minutes. Heat oil in a large saucepan over low heat. Add the leek, fennel and garlic and cook, stirring, for seven-eight minutes or until leek is soft. Provencal Seafood Soup Recipe. Add the thyme and one cup (about two hundred and fifty ml) of the wine and simmer for two minutes. Add the tomatoes, fish stock and saffron water and bring to the boil. Reduce heat to medium low and simmer, stirring occasionally, for thirty minutes or until tomatoes have broken down. Season with salt, pepper and a pinch of sugar. Step two Heat remaining wine in a large saucepan over high heat. Provencal Seafood Soup Recipe. Bring to the boil. Add the mussels and cook, covered, for two-three minutes or until mussels have just opened. Provencal Seafood Soup Recipe. Strain mussels into a colander over a large bowl to reserve the cooking liquid. Provencal Seafood Soup Recipe. Discard any unopened mussels. Strain cooking liquid through a fine sieve to remove any grit. Provencal Seafood Soup Recipe. Step three Add reserved mussel liquid, prawns and fish to the tomato mixture. Cook for two-three minutes or until prawns and fish are just cooked. Add mussels to heat through. Step about four Ladle soup among bowls. Sprinkle with parsley dollop with aioli. Provencal Seafood Soup Recipe. Serve with slices of char-grilled sourdough..