Pacific Seafood Soup

SpotX Wild Foods Recipe from Beryl James
Prep:10 minutes Cook:25 minutes Difficulty:3

Ingrediants:

• 600 grams thick porae fillets, diced in 3cm pieces.
• 18 mussels, scrubbed and beards removed.
• 250 grams whole green prawns.
• 300 grams squid tubes, sliced.
• 1 onion, peeled and sliced.
• 2 teaspoons minced fresh garlic.
• ½ tablespoon olive oil.
• 1 red pepper, deseeded and sliced.
• 1 yellow pepper, deseeded and sliced.
• ½ cup tomato paste.
• 400-gram can tomatoes in juice.
• 1½ cups fish stock.
• 3-4 cups dry white wine.
• ½ teaspoon saffron threads.
• 1 bouquet garni.

Directions:

• Use a large heavy-based saucepan.
• Gently pan fry the onion and garlic in the oil until soft but not brown.
• Add peppers and cook until tender.
• Increase the heat; add tomato paste.
• Stir continuously over a moderate heat for 2-3 minutes.
• Cook until the paste darkens.
• Stir in tomatoes and juice, fish stock, wine, saffron and bouquet garni.
• Simmer gently for 10 minutes.
• Add squid and fish to the sauce; put prawns and mussels on top.
• Cover with a tight-fitting lid and allow to cook for 5-6 minutes.
• Ready when the mussels have opened and the fish and squid are tender.
• Season with salt and pepper, discard the bouquet garni.
• Serve in bowls, garnished with Italian parsley.