• 1 tablespoon Olive Oil

  • 1 large brown onion halved, finely chopped

  • 1 Red capsicum finely chopped

  • 4 Cloves Garlic crushed

  • 400 g diced Tomatoes 1 x tin of italian diced tomatoes

  • 1.5 cups fish stock 375mls

  • Saffron

  • 1 dried Bay leaf

  • 2 5cm strips lemon rinds

  • .5 kg skinless Fish fillets cut into 3cm pieces

  • 250 g Prawns

  • 250 g Mussels or clams

  • .5 cup fresh Basil shredded

  • Freshly Ground Black pepper


  • 1.

    Heat the oil in a Calphalon One 2.8Lt Chefs Pan over medium heat. Add the onion and capsicum and cook, stirring, for 10 minutes or until onion softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.

  • 2.

    Add the tomato, fish stock, saffron, bay leaf and lemon rind. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until soup thickens slightly.

  • 3.

    Add the fish, prawns and clams and cook, uncovered, for 5 minutes or until fish is just cooked.

  • 4.

    Ladle the soup among serving bowls. Sprinkle with basil and season with pepper. Serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 207kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 30g
  • Carbohydrate 9g
  • Sugar 3g
  • Sodium 568mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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