This delicious fish soup is elavated with frangrant saffron and bay leaves, serve as a light lunch or as a starter at supper parties.
- Prepare5 mins
- Cook10 mins
- Total time15 mins
Heat the oil in a medium-sized pan and cook the onion for 5 minutes until soft. Add the garlic, bay leaves and saffron and cook for 1 minute. Stir in the tomatoes and fish stock.
Bring to the boil and add the cod or tilapia with the seafood. Simmer gently for 5–10 minutes until the prawns have turned pink, and the seafood and fish are cooked through.
Check seasoning and discard the bay leaves. Serve garnished with chopped parsley
Why not use the leftover fruits de mer in a inguine marinara? Find the recipe
And to drink...
The beautifully balanced tastes in this soup suit
a delicate rosé such as the red-berry flavoured Torres Viña Sol Rosé, Catalunya, Spain.