- 1 tbsp olive oil
- 1 medium onion
- 1 thinly sliced or 1 leek, white part only
- 2 stalks celery, diced
- 2 carrots, finely diced
- 6 garlic cloves, chopped
- 2 bay leaves
- 2 sprigs rosemary, remove leaves from stalk and roughly chop
- Small bunch of thyme, remove leaves from stalk and roughly chop
- Large pinch of saffron threads
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tbsp tomato paste
- 1 400g Ardmona tin diced tomatoes
- 2 cups fish stock
- 2 tsp orange zest
- 300g firm white fish fillets cut into small cubes
- 16-18 small/medium prawns, cleaned
- 500g mussels
- 500g clams
- Salt and pepper to taste
Garlic & Saffron Mayonnaise
- 1/3 cup mayonnaise
- 1 clove garlic, grated
- small pinch saffron threads
- Crusty bread
- Heat olive oil in a large saucepan over medium heat. Add the onions, leek, celery and carrot and cook for 2 minutes or until the onions soften slightly. Now add the garlic and bay leaves and cook for a further minute. Season with salt and pepper (take care not to over season as there will be a slight saltiness from the seafood).
- Add the tomato paste, thyme, rosemary, saffron, rosemary, orange zest, cayenne pepper, paprika and chilli powder. Stir to combine. Add fish stock and diced tomatoes. Bring to a simmer over medium heat and cook for 5 minutes.
- Add the seafood to the stock mixture and cook for 8-10 minutes with a lid, or until the fish and prawns are just cooked through.
- Meanwhile, combine the mayonnaise with garlic and saffron threads in a small bowl.
- Divide the soup among serving bowls. Serve with a generous slice of crusty bread and the garlic mayonnaise.