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A tasty soup dish to warm up the coldest of days.

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  • 1 leek finely sliced

  • 1 bulb of baby fennel – finely sliced

  • 2 cloves of garlic finely sliced

  • 1 potato cut into small dice

  • 1 carrot cut in to small dice

  • 1 can chopped tomatoes

  • 3 bay leaves

  • Bunch of parsley stalks

  • Saffron softened in fish stock

  • 1 piece of orange rind

  • ¼ Pernod

  • 3 litres fish stock preferably home made

  • Fresh fish fillets cut in 2 cm cubes – one each of Duck fish, bastard trumpeter, snapper and the whole flounder gutted and chopped into three pieces

  • 10 mussels

  • Dill finely chopped

  • Parsley finely chopped

  • 1 loaf sourdough bread


  • 1.

    Fry the leek, fennel and garlic in some olive oil until translucent (8 – 10 minutes) add the carrot and potato and fry for about 5 mins or so giving it a mix every now and then.

  • 2.

    Now add tomatoes, saffron, orange peel bay leaves, parsley stalks and the pernod and cook for another 5 or so minutes to allow the flavours to combine.

  • 3.

    Add stock and simmer for 20 – 30 minutes or until the potato and carrot are cooked.

  • 4.

    Add the firmest fish first which will take longer to cook the order above is the order I put them in the soup.

  • 5.

    Make sure the soup comes back to a simmer between adding each fish.

  • 6.

    Add the mussels with the snapper and simmer until all the fish is cooked and the mussels open.

  • 7.

    Finely throw in a generous pinch of chopped dill and parsley.

  • 8.

    Cut slices of the sour dough and drizzle both sides of the bread olive oil and then grill them over the bbq or grill plate on the stove.

  • 9.

    Turn when coloured and rub the cooked surface with the cut side of a raw clove or garlic.

  • 10.

    When the other side is cooked rub it with the garlic also.

  • To Serve:

  • 1.

    Serve the soup in large bowls making sure each bowl gets some of each fillet of fish and mussels, garnish with some chopped parsley and place a piece of the garlicky toast in the bowl.

  • 2.

    Eat! Beer of choice with this one is a Hoegaarden Wit.

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