Fish and Vegetable Soup with Seafood

Ingredients

• 1 onion
• 2 stalks leek
• 6 tbsp Olive oil
• 2 cloves garlic
• 1 small can peeled tomatoes
• 0.25 l dry white wine
• 400 ml fish stock
• 1 tsp saffron
• 2 sprigs Basil
• Salt
• freshly ground white pepper
• 400 g fillet (from various sea fish such as tuna, sea bass, swordfish etc.)
• 4 shrimp
• 150 g deep‑sea prawns (frozen, cooked)
• 150 g squid (frozen, cooked)
• 400 g mussels

Instructions

1. 1.

   Peel and finely chop the onion; sauté in hot olive oil in a large pot over medium heat until translucent.

2. 2.

   Peel the garlic and crush it into the pot; add tomatoes with their juice, fish stock, and wine, then blend with an immersion blender until smooth.

3. 3.

   Wash and trim the leek, cut the white and light green parts into rings, add to the soup, stir in saffron, salt, pepper, and simmer gently for about 10 minutes.

4. 4.

   Rinse the fish fillets, pat dry, and cut into roughly 3–4 cm cubes.

5. 5.

   Thaw the prawns and squid; rinse shrimp under running cold water; wash mussels thoroughly under running water, brushing off shells, discarding any that remain open.

6. 6.

   Add leek, fish cubes, shrimp, prawns, squid, and mussels to the pot; cover and simmer gently for 8–10 minutes until the mussels open.

7. 7.

   Season the soup with salt and pepper, then serve hot garnished with finely chopped basil.