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Mediterranean seafood soup

Mediterranean seafood soup

1
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Fresh prawns, scallops and fish are gently poached to perfection in a rich tomato and saffron broth.

Ingredients

Olive oil

2 tsp

Leek

1 whole, trimmed, coarsely chopped

Red capsicum

1 medium, finely chopped

Garlic

2 clove(s), crushed

Canned diced tomatoes

400 g

Fish stock

2 cup(s), (500ml)

Dried saffron

½ tsp, threads

Dried chilli flakes

½ tsp, pinch

Ling, raw

300 g, skinless fillets, cut into 3cm pieces

Raw peeled prawns

300 g

Scallop(s)

100 g, halved crossways

Fresh lemon rind

2 tsp, finely grated

Fresh flat-leaf parsley

1 tbs, finely chopped

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the leek and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the tomatoes, stock, saffron and chilli and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes.
  2. Add the fish, prawns and scallops and simmer, uncovered, for 5 minutes or until fish is just cooked through. Season with salt and freshly ground black pepper.
  3. Serve soup sprinkled with lemon rind and parsley.

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