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Categories:
olive oil fennel bulb onion garlic saffron threads tomato white wine tomatoes fish stock thyme sage mussels snapper bodies basil leaves
Viewed: 63 - Published at: 2 years agoIngredients
- 1 tbsp olive oil
- 1 None fennel bulb, thinly sliced
- 1 None onion, thinly sliced
- 3 cloves garlic, crushed
- None None Pinch saffron threads
- 1 tbsp tomato paste
- 1/2 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups fish stock
- 1 tsp fresh thyme leaves
- 6 None fresh sage leaves
- 2 1/4 lbs mussels, scrubbed and bearded
- 1 1/3 cups snapper fillets, cut into 1-inch pieces
- 1 lb squid bodies, thickly sliced
- 1/4 cup loosely packed fresh baby basil leaves
Method
- Heat oil in large saucepan on medium heat. Cook fennel, onion and garlic until vegetables soften. Add saffron, tomato paste and wine; cook for 2 mins, stirring.
- Add tomatoes, stock, 2 1/2 cups water, thyme and sage to pan; bring to a boil. Reduce heat to low; cover and simmer for 20 mins.
- In batches, blend or process soup until smooth. Return soup to same pan; bring to a boil. Add mussels, fish and squid. Cover and simmer about 3 mins or until mussels open.
- Divide soup among serving bowls. Sprinkle with basil.
