2 tsp extra virgin olive oil
500 g green prawns, peeled and deveined, tails left intact, shells reserved
1.5 litres (6 cups) water
1 pinch saffron threads
1 tbsp boiling water
1 leek, very thinly sliced
2 cloves garlic, finely chopped
1 brown onion, finely chopped
2 sticks celery, finely chopped
125 ml (½ cup) white wine
500 g tomatoes, chopped
2 tbsp tomato paste
3 sprigs fresh thyme
350 g firm white fish fillets, chopped
pepper, to season
chopped fresh flat-leaf parsley, to serve (optional)
4 x 30 g slices sourdough bread or gluten-free bread, to serve
- Heat half the oil in a large non-stick frying pan over a medium-high heat. Add prawn shells. Cook, stirring often, for 5-6 minutes or until shells are golden. Add water and stir well. Bring to the boil. Reduce heat to medium and simmer for 15 minutes. Strain stock and discard shells. Set aside.
- Meanwhile, put saffron and boiling water in a small bowl. Set aside to infuse. Heat remaining oil in a large non-stick saucepan over a medium heat. Add leek, garlic, onion and celery. Reduce heat to medium-low and cook, stirring often, for 10 minutes or until vegetables soften.
- Increase heat to high. Add wine and cook, stirring often, for 2 minutes. Add tomatoes, tomato paste, thyme, prawn stock and saffron water. Cover and bring to the boil. Reduce heat to medium and simmer, uncovered, for 20 minutes.
- Add prawns and fish to the pan. Cook for 4-5 minutes or until just cooked through.
- Divide soup between serving bowls. Sprinkle with pepper and parsley, if you like. Serve immediately with bread.