Shellfish soup with fennel and saffron

Shellfish soup with fennel and saffron

By
From
New Middle Eastern Food
Serves
4-6
Photographer
Mark Roper

Spice mix

Ingredients

Quantity Ingredient
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon saffron threads
1kg black mussels
60ml olive oil
1 onion, finely chopped
1 leek, finely chopped, white part only
1 garlic clove, finely chopped
2 small fennel bulbs, cut lengthwise into wedges
15 king prawn tails, split in half
4 blue swimmer crabs, head and gills removed, cut in half
100ml white wine
1.5 litres good-quality chicken stock
2 ripe tomatoes, seeded and diced
1/3 cup roughly chopped flat-leaf parsley leaves
1 tablespoon roughly chopped celery leaves
few sprigs thyme
100ml cream, (35% fat)
1-2 lemons, juiced
sea salt and freshly ground black pepper
extra-virgin olive oil, to serve

Method

  1. Mix all the spices together.
  2. Scrub the mussels clean and pull off the beards. Discard any mussels that refuse to close after a sharp tap.
  3. Heat the oil in a large, heavy-based saucepan and add the onion, leek, garlic, fennel and the spice mix. Stir over a medium heat for a few minutes, then tip in the mussels, prawns and crabs, shaking the pan to move them around over the heat. Pour in the wine, cover the pan and turn up the heat. Steam for 3–4 minutes, shaking the pan vigorously from time to time.
  4. Remove the lid and stir around well. Pick out and discard any mussels that have not opened, then put the lid back on and steam for a further 2 minutes. Take the pan off the heat and remove the mussels, prawns and crabs. Pick the meat from the body and claws of the crabs and discard the shells. Remove the mussel meat from the shells.
  5. Add the chicken stock, tomatoes, parsley, celery leaves and thyme to the pan and put it back on the heat. Bring to the boil and simmer for 10 minutes. Pour in the cream and lemon juice and lightly season with salt and pepper. Return the prawns, mussels and crab meat to the soup. Serve sprinkled with fruity extra-virgin olive oil.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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