Ingredients
Method
Heat ½ of the oil in a large heavy-based saucepan over a high heat. Add prawns, cooking for 2 minutes or until lightly browned. Set aside on a plate.
Heat the remaining oil in same pan. Reduce heat to medium. Stir in onion, fennel, garlic, chilli, oregano and fennel seeds. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add tomato paste and wine, cooking for 2 minutes. Stir in tomatoes, stock and 500ml water. Bring to a simmer, cooking for 5 minutes.
Add salmon and mussels and cover partially with lid. Cook for 6 minutes (do not stir) until salmon is just firm and mussels open. Return prawns to pan, then cook for a further 1 minute. Squeeze over orange juice then add wedges to pan and season.
Meanwhile, to make herb and garlic toasties, toast baguette, then rub 1 side with cut side of garlic. Drizzle toasties with oil and scatter with parsley. Season.
Ladle soup into serving bowls. Garnish with parsley and reserved fennel fronds. Serve with herb and garlic toasties.