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