INGREDIENTS

INSTRUCTIONS

FOR THE STOCK
FOR THE SOUP
Rinse the heads and bones and place set aside. Heat the olive oil in
a deep saucepan and add the fish heads and bones. Cook the fish
pieces over a high heat, stirring constantly, until the fish pieces
begin to break down, scraping up anything that sticks to the bottom
of the pan, about 20 minutes. Add the wine and simmer, stirring well.
Add the prepared vegetables, herbs, bay leaves and water and simmer
for 30 minutes, skimming any scum off the surface as it appears.
After 30 minutes, strain the stock thoroughly, pressing on the solids
to extract as much liquid as possible. Return to the heat for a
further 20 minutes then add salt and pepper to taste. Set aside.
To make the soup, heat the olive oil and add the sliced leeks, fennel,
shallots, potatoes and saffron and cook over a medium heat until all
the vegetables are golden and soft, about 20 minutes. Add the
squashed canned tomatoes and reserved fish stock and bring the soup
to the boil. Add salt and pepper to taste.
Add the fish, prawns and mussels and simmer for 10 minutes. Add the
cleaned squid and parsley and stir gently. Remove the soup from the
heat and cover. Allow to rest for 10 minutes. Meanwhile, brush the
sliced sourdough bread with olive oil and grill until golden on both
sides. Rub a clove of garlic over each golden slice. To serve, place
a slice of grilled bread on the bottom of each soup bowl and ladle
the hot soup over, making sure that everyone gets some mussels,
prawns and squid. Add a spoonful of rouille if desired.
Converted by MC_Buster.
Per serving: 2958 Calories (kcal); 105g Total Fat; (36% calories from
fat); 130g Protein; 279g Carbohydrate; 224mg Cholesterol; 2946mg
Sodium Food Exchanges: 5 1/2 Grain(Starch); 13 1/2 Lean Meat; 29 1/2
Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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