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Preparation Time : 10
Cook Time : 20
Total Time : 30
Pinch of saffron threads
1 tablespoon hot water
5 x 375ml ctns fish stock
2 x 400g cans diced tomatoes in juice
1 leek, white section only, thinly sliced
1 carrot, peeled, finely chopped
1 celery stick, ends trimmed, finely chopped
300g firm white fish fillet (such as ling), cut into 3cm cubes
24 (about 250g) green king prawns, peeled leaving tails intact, deveined
24 (about 640g) black mussels, scrubbed, debearded
SAXA Pink Himalayan Salt Flakes & freshly ground black pepper
1/4 cup loosely packed coarsely chopped fresh continental parsley
1 small baguette (French breadstick), sliced, to serve
Combine the saffron and hot water in a small bowl and set aside to infuse. Place the stock, tomato, leek, carrot and celery in a large saucepan and bring to the boil over high heat. Reduce heat to medium-low and cook, uncovered, for 10 minutes or until vegetables begin to soften.
Meanwhile, to make the capsicum rouille, place the bread in a large bowl. Cover with plenty of cold water and set aside for 2 minutes to soak. Use your hands to squeeze the excess water from the bread. Place in the jug of a blender. Add the peppers, garlic, chilli and oil, and blend until smooth. Taste and season with salt and pepper. Transfer to a small serving bowl.
Add saffron mixture to tomato mixture and cook for a further 10 minutes or until vegetables are tender. Add fish, prawns and mussels to the soup and cook, covered, for a further 2-3 minutes or until seafood is just cooked and mussels open. (Discard unopened mussels.) Taste and season with salt and pepper. Ladle soup among serving bowls and sprinkle with parsley. Top with a dollop of capsicum rouille and serve with baguette.
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