1 tbsp olive oil
1 medium onion, thinly sliced or 1 leek, white part only
2 stalks celery, diced
2 carrots, finely diced
6 garlic cloves, chopped
2 bay leaves
Salt & pepper
2 sprigs rosemary, remove leaves from stalk and roughly chop
1 small bunch of thyme, remove leaves from stalk and roughly chop
1/2 tsp saffron threads
½ tsp cayenne pepper
½ tsp paprika
1 tbsp tomato paste
1 x (400g) can crushed tomatoes
2 cups fish stock
2 tsp orange zest
300g firm white fish fillets cut into small cubes
16-18 small/medium prawns, cleaned
Salt and pepper to taste
Garlic & Saffron Mayonnaise
⅓ cup mayonnaise
1 clove garlic, grated
small pinch saffron threads
Heat olive oil in a large saucepan over medium heat. Add the onions, leek, celery and carrot and cook for 2 minutes or until the onions soften slightly. Now add the garlic and bay leaves and cook for a further minute. Season with salt and pepper (take care not to over season as there will be a slight saltiness from the seafood).
Add the tomato paste, thyme, rosemary, saffron, rosemary, cayenne pepper, paprika and chilli powder. Stir to combine. Add fish stock, orange zest and diced tomatoes. Bring to a simmer over medium heat and cook for 5 minutes.
Add the seafood to the stock mixture and cook for 8-10 minutes with a lid, or until the fish and prawns are just cooked through.
Meanwhile, combine the mayonnaise with garlic and saffron threads in a small bowl.
Divide the soup among serving bowls. Serve with a generous slice of crusty bread and the garlic mayonnaise.