08/01/2021
Ingredients
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
Method
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.
