Ingredients
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500 g assorted Shellfish (Shrimps, Mussels, Cockles, etc.) from one of the Blue Island Fish Markets
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200 g fish fillet (Sea Bream or Sea Bass) cut into cubes from one of the Blue Island Fish Markets
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1/2 cup olive oil for the sauce
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1/2 teaspoon saffron
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1/2 teaspoon thyme
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1 large onion, thinly sliced
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2 pieces fennel
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1 clove garlic, finely chopped
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Salt
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Pepper
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1 cup tomato, finely chopped
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1 cup dry white wine
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1 cup vegetable stock
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1 bay leaf
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lemon, sliced
Instructions
Wash the shellfish and put them to boil in hot water for three minutes. Take them out and strain the stock.
Heat some olive oil in a saucepan and add the saffron, thyme, onion and fennel. Sauté until soft and add the garlic. Stir.
Then add the tomato, wine, salt, stocks and bay leaf. Continue boiling for about 10 minutes. Then add the fish fillet without stirring and as soon as it comes to the boil add the shellfish.
Serve the soup in a deep dish, drizzle with olive oil and sprinkle with parsley leaves and freshly ground pepper.
Bon appétit!
