Serves 6 people
Prep Time: 15 minutes
Cooking time : 50 minutes
- 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
- 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.
- 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.
- 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.
- Divide soup among serving bowls and sprinkle with Brakes Dried basil.
Based on the recipe appeared in recipes-plus.co.uk - http://recipes-plus.co.uk/recipe/mediterrean-fish-soup-31754