Catalan Fish Soup with Potatoes

By Maverick19

Ingredients

• 1 Tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 2 stalks celery, finely chopped
• 1 Tbsp ground paprika
• 1 tsp ground cumin
• 3 cups fish stock
• pinch of saffron threads
• 1 cup white wine
• 2 bay leaves
• 14 oz canned tomatoes, chopped
• 3/4 lb potatoes, peeled and cut into small chunks
• 8 prawns, peeled and deveined
• 1/2 lb firm white fish fillets, cut into chunks
• 8 black mussels, cleaned and debarred
• salt and freshly ground pepper
• 2 Tbsp finely chopped fresh parsley

Preparation

Step 1

1. In a large saucepan, heat the oil and gently cook the onion, garlic, celery, paprika and cumin for about 4-5 minutes, stirring occasionally. Pour in the stock, saffron threads, wine and bay leaves, and bring to a boil. Add potatoes and tomatoes and simmer for 20 minutes, until the potatoes are tender. Remove from heat.
2. Blend 1/3 of the soup to a puree. Return to the saucepan, add the prawns and the fish and cook for 2-3 minutes. Add the mussels and cook for 2-3 minutes, until the shells open. Ladle into bowls and garnish with parsley.