MEDITERRANEAN SEAFOOD SOUP WITH GARLIC TOASTS

INGREDIENTS:

1 tablespoons olive oil

2 cloves garlic, crushed 400g can Italian tomatoes, diced

3 cups fish stock or vegetable stock

1 pinch saffron threads (optional)

2 strips lemon rind (about 3cm wide and 6cm long), white pith removed

600g firm white boneless fish fillets, cut into 3cm pieces

●6 slices sourdough bread or baguette

1 clove garlic, halved

2 tbsp extra virgin olive oil 2 tbsp parsley, chopped 18 raw prawns

18 mussels

1 leek, halved lengthways and sliced

1 red capsicum, halved and finely chopped

METHOD:

Step 1 Peel and devein prawns, leaving tails intact. Scrub mussels, then pull off the beard.

Step 2 Heat oil in a large saucepan over medium-low heat. Add leek and capsicum and cook for 10 mins, stirring occasionally, until soft and lightly coloured. Add garlic and cook, stirring, for 1 minute.

Step 3 Add tomato, stock, saffron and lemon rind, and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Add fish, prawns and mussels and cook, covered, for 5 mins, until mussels open up and fish and prawns change colour.

Step 4 Meanwhile, toast bread on both sides. Rub with cut sides of garlic clove, and drizzle with oil. Ladle soup into serving bowls. Sprinkle with parsley and season with pepper. Serve immediately with the garlic toasts.