pinch saffron threads
1 Tbsp boiling water
1 Tbsp extra virgin olive oil
1 leek, thinly sliced
2 celery sticks, sliced
8 cloves garlic, crushed
½ bunch thyme
4 bay leaves
freshly ground black pepper
1 litre water
500 ml salt-reduced chicken stock
400 g orange sweet potato, peeled, finely diced
1 swede, finely chopped
200 g mussels, cleaned
400 g white fish fillets, diced
300 g small squid, cleaned, sliced
1 bunch flat-leaf parsley, finely chopped
lemon wedges to serve
- Mix saffron threads and water in a heatproof bowl and set aside.
- Heat the oil in a large saucepan over medium heat. Add the leek, celery, garlic, thyme and bay leaves. Cook, stirring occasionally, for 5 minutes or until vegetables soften. Season with pepper.
- Add the water, stock, saffron mixture, sweet potato and swede to the pan. Bring to a simmer over medium heat. Simmer gently for 15 minutes or until the sweet potato and swede are tender. Add mussels, fish and squid. Cover and reduce heat to low. Cook, covered, for 10 minutes or until mussels have opened. Stir in parsley.
- Serve the soup with lemon wedges and salad leaves on the side.