Serves 6 people

Prep Time: 15 minutes

Cooking time : 50 minutes

Ingredients

• 1 table spoon Baya extra virgin olive oil
• 3 Table spoons of Saba Balsamic Vinegar
• 1 tbsp Anna tomato paste
• 810 g Anna Peeled Tomato - crushed 
• 1 tsp Brakes dried thyme leaves
• 1 kg Mussels, scrubbed, beards removed
• 600 g snapper portion, cut into 3cm pieces
• 500 g squid hoods, thickly sliced
• 10 g Brakes dried  basil leaves
• 1 fennel bulb, thinly sliced
• 3 clove garlic, crushed
• saffron threads
• 500 ml fish stock
• 625 ml water
• 6 fresh sage leaves

Method

1. Heat Baya Extra Virgin Oil in large saucepan. Add fennel, onion and garlic; stir over heat until vegetables soften. Add saffron, Anna Tomato paste and Saba balsamic Vinegar. Continue stirring another 2 minutes.
2. Add Anna peeled tomatoes crushed, stock, water, Brakes Dried thyme and sage to pan; bring to the boil. Reduce heat. Place lid on pan and simmer for 20 minutes.
3. In batches, blend or process soup until smooth. Return soup to same pan and bring to the boil. Add mussels, fish and squid. With lid on, leave to simmer about 3 minutes or until mussels open.
4. Divide soup among serving bowls and sprinkle with Brakes Dried basil.

Recipe Credit 

Based on the recipe appeared in recipes-plus.co.uk - http://recipes-plus.co.uk/recipe/mediterrean-fish-soup-31754