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Seafood soup with herb and garlic toasties

The combination of fresh seafood and fennel with sweet, zesty orange is delightful on a cool night. Use fennel fronds to garnish and add flavour. Serve with dippable toasties. - by Better Homes and Gardens
  • 06 Jun 2017
Seafood soup with herb and garlic toasties
Andre Martin
Prep: 15 Minutes - Cook: 25 Minutes - Serves 4
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Ingredients

4 Tbsp extra virgin olive oil

12 small green king prawns, deveined, peeled, tails intact

1 brown onion, thinly sliced

1 bulb fennel, trimmed, thinly sliced, fronds reserved

3 cloves garlic, minced

1 long red chilli, seeded, thinly sliced

2 tsp dried oregano

1 tsp fennel seeds

2 Tbsp tomato paste

250ml dry white wine

400g can cherry tomatoes

500ml vegetable stock

400g skinless, boneless salmon fillets, cut into 3cm pieces

12 cleaned, readyto- cook mussels

½ orange, cut into 4 wedges

Sea-salt flakes and freshly ground black pepper, to season

Flat-leaf parsley leaves, to serve

HERB AND GARLIC TOASTIES

8 slices baguette

¼ clove garlic

1 Tbsp extra virgin olive oil

1 Tbsp finely chopped flat-leaf parsley leaves

Sea-salt flakes and freshly ground black pepper, to season

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Ladle soup into serving bowls. Garnish with parsley and reserved fennel fronds. Serve with herb and garlic toasties.

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