Cooks In55 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 205 10%
Fat 8.1g 12%
Saturates 1.3g 7%
Sugars 4.2g 5%
Protein 20.9g 42%
Carbs 6.6g 3%
Of an adult's reference intake
- 1 clove of garlic
- ½ a fresh red chilli
- ½ a small onion
- ½ a stick of celery
- ½ a small carrot
- 1 baby leek or ¼ of a medium leek
- olive oil
- 1 pinch of saffron
- ¼ teaspoon fennel seeds
- 1 pinch of ground cinnamon
- 1 lemon
- 1 orange
- 1 x 400 g tin of plum tomatoes
- 150 ml white wine
- 1 litre organic fish stock
- 4 small pieces of red snapper, from sustainable sources
- 4 small pieces of striped bass, from sustainable sources
- 5 anchovies, from sustainable sources
- 12 mussels, from sustainable sources
- 12 cockles, from sustainable sources
- 4 scallops, preferably on shell, from sustainable sources
By April Bloomfield
- Peel and finely slice the garlic, then finely chop the chilli. Peel the onion, then chop along with the celery, carrot and leek.
- Heat 1 tablespoon of oil in a pan until it starts to smoke, then add the garlic and chilli, and cook till golden.
- Add the onion, celery and carrot, then cook for 10 minutes, till caramelised. Add the leek and cook until soft.
- Stir in the spices and peel a strip of peel from the lemon and orange. Add to the pan and cook for a few minutes.
- Drain and roughly chop the tinned tomatoes, then add to the pan, stirring occasionally, until sweet and rich.
- Pour in the wine and cook out the alcohol. Add stock and simmer for about 20 minutes.
- Remove from the heat, purée with a hand blender, and season to taste.
- Wash the shellfish thoroughly under cold running water, discarding any that remain open when tapped.
- Reheat the soup, add the snapper, bass and anchovies, then cover and cook for 2 minutes.
- Add the shellfish, cover and cook until the fish is just done and the shellfish are open. Serve in hot bowls, with a little garlic mayo, if desired.