Fish Soup
8 ingredients
1 steps
Ingredients
- 2 tbsp olive oil
- 1 large fennel bulb, trimmed chopped and feathery fronds reserved
- 1 large leek, trimmed and chopped
- 1 1/2 litres fish or vegetable stock
- 500 g cod fillet, skinned and roughly chopped
- 225 g pack seafood selection, drained
- 4 None tomatoes, roughly chopped
- few None saffron strands
Directions
-
1Heat oil in a large pan and cook fennel for 5 mins or until softened. Add leek and cook for 2 mins. Add stock and bring to a boil. Add cod, mixed seafood and tomatoes and simmer gently for about 5 mins until fish is just cooked. Add saffron and season. Serve garnished with chopped fennel fronds.
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