18 Raw Prawns
1 Tabelspoon olive oil
1 Leak, halved lenthways and sliced
1 Red capsicum, halved and finely chopped
2 Garlic cloves, crushed
400g can diced Italian tomoatoes
3 Cups fish or vegetable stock
Pinch of saffron threads (optional)
2 Strips lemon rind (about 3cm wide and 6cm long)
White pith removed 600g firm white boneless fish fillets, cut into 3cm pieces
6 slices sourdough bread or baguette
1 Garlic clove halved
2 Tabelspoon extra virgin olive oil
2 Tablespoons chopped parsley
1. Peel and de-vein prawns, leaving the tails intact. Scrub mussels, then pull off the beard (the little seaweedy bit that hangs from the join).
2. Heat oil in a large saucepan over medium-low heat. Add leek and capsicum and cook for 10 mins stirring occasionally, until soft and lightly coloured. Add garlic and cook stirring for 1 minute.
3. Add flavorite tomato, stock, saffron, and lemon rind, and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Add fish, prawns and mussels and cook, covered, for 5 minutes, until mussels open up and fisha nd prawns change colour.
4. Meanwhile, toast bread on both sides, Rub cut sides of garlic clove, and drizzel with oil. Ladel soup into serving bowls. Sprinkle with parsley and season with pepper. Serve immediately with garlic toasts.