One-pot warmers: Provencal seafood soup with croutons
Keep the chilly nights at bay with these simple and super-tasty soups, curries and stews
A real taste of summer to keep you going through the colder months
Serves 4
For the French rouille sauce
- 1tsp saffron strands soaked in 1tsp of hot water
- 2 garlic cloves, finely chopped
- ¼tsp smoked paprika
- 2 egg yolks
- 1 small potato (such as Desiree), peeled and cooked
- 300ml (½pt) olive oil
- Salt and black pepper
For the soup
- 4tbsp olive oil
- 2 x 400g tins plum tomatoes, drained and chopped
- 1 fennel bulb, finely chopped
- 4 garlic cloves, finely chopped
- 1ltr (1¾pt) fresh fish stock
- 12 mussels, cleaned
- 500g (1lb 2oz) skinless cod fillets, cut into large pieces
- 300g (10½oz) raw tiger prawns, peeled, with tails left on
For the croutons
- 1 baguette, sliced into thin rounds
To make the rouille sauce, place the saffron mixture in the small bowl of a food processor along with the garlic, paprika and egg yolks.
Blend until smooth, then add the potato and blend until combined. With the motor still running, add the oil a little at a time until you have a thick consistency, similar to mayonnaise. Season and chill until needed.
For the soup, heat the olive oil in a pan big enough to hold all the fish and seafood and gently cook the tomatoes and fennel for 6-8 minutes or until softened. Add the garlic and cook for 2 minutes until soft, then pour in the stock.
Bring to the boil, then add the mussels and cook for 10-12 minutes until they have opened and the soup thickened slightly (remove any unopened mussels at this stage, as they won’t be edible). Add the cod and prawns, cover and cook for 5-6 minutes until the cod is just cooked through and the prawns have turned pink.
Add a splash of olive oil to a pan and fry the baguette slices for 1-2 minutes until golden. Remove from the pan and drain on kitchen paper. Season the soup, then serve in bowls with the croutons and the bowl of rouille sauce. NOTE: The rouille sauce contains raw egg and is unsuitable for pregnant women.
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