Serve up a splendid Mediterranean dish of mixed seafood in a tomato and saffron based sauce.
Remove the heads from the prawns and reserve.
Cut the monkfish into 4 cm / 1½ inch chunks. Fillet the sea bass and red mullets reserving the head and bones. Cut each fillet of sea bass into three pieces.
Heat the olive oil in a large pan and add the onion, leek, fennel and fennel seeds. Cook gently for 10 minutes or until the vegetables are soft, but not coloured. Stir in the garlic, tomatoes, tomato puree, parsley, thyme and bay leaves. Cook for a further 5 minutes. Pour in the water and clam juice or fish stock. Add the saffron, orange zest and all the prawn shells and fish trimmings. Bring to the boil and simmer gently, uncovered, for 30 – 40 minutes skimming the surface occasionally to remove any froth. When the fish broth has reduced to about 1.7 L / 3½ pints remove from the heat and strain into a clean pan.
Return to a simmer and add the monkfish, sea bass and red mullet. Cook for about 3 minutes and then add the mussels.Cook for a further 5 minutes and add the prawns. Cook for 2 – 3 minutes further or until the mussels have opened and the prawns have turned pink.
Using a slotted spoon, transfer the fish to a warm serving plate and pour the soup into a tureen. Roughly chop the reserved fennel tops and sprinkle over the broth.
Serve with Rouille and plenty of crusty French bread.
Nutritional analysis per serving (7 servings)
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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