Prawn and Cod Bouillabaisse Soup
with Garlic Cream
Instructions
1 Prep ingredients
Chop the cod into bite-size pieces. Check the prawns for cleanliness. Peel and chop the onion and garlic. Chop the tomatoes.
2 Start soup
Heat a large soup pot over a medium-high heat with a drizzle of olive oil. Add the onion and fry with a pinch of salt for 5 min until translucent. Add the garlic and fry for 1-2 min further.
3 Add spices
Add the tomato paste, honey, a pinch of fennel seeds, thyme, bay leaves and saffron. Stir for 1 min.
4 Add and stew
Add the tomato passata, the measured water, stock cube, white balsamic vinegar, tomatoes and black pepper. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 15 min.
5 Prep toppings
Meanwhile, peel and crush the garlic. Combine the garlic (don't like raw garlic? Go easy!) with the sour cream. Season with a pinch of salt. Chop the fresh parsley.
6 Finish and serve
Add the cod and the prawns to the soup and boil for a final 3-5 min or until the seafood is cooked through. Don't overcook the soup at this stage or the prawns will go rubbery. Check the seasoning. Serve with the garlic sour cream and chopped parsley.
Tips for fussy eaters
Fish out some of the seafood and serve it over cooked rice.
Pro tip
If you like a touch of heat, add a pinch of chilli flakes along with the other spices.
Let your mind wander to the Southern France.
Cooking Time: 30 min
Cals 361 · Prot 38 · Carbs 34 · Fat 8
Ingredients
Soup
To serve
Let your mind wander to the Southern France.
Cooking Time: 30 min
Cals 361 · Prot 38 · Carbs 34 · Fat 8
Instructions
1 Prep ingredients
Chop the cod into bite-size pieces. Check the prawns for cleanliness. Peel and chop the onion and garlic. Chop the tomatoes.
2 Start soup
Heat a large soup pot over a medium-high heat with a drizzle of olive oil. Add the onion and fry with a pinch of salt for 5 min until translucent. Add the garlic and fry for 1-2 min further.
3 Add spices
Add the tomato paste, honey, a pinch of fennel seeds, thyme, bay leaves and saffron. Stir for 1 min.
4 Add and stew
Add the tomato passata, the measured water, stock cube, white balsamic vinegar, tomatoes and black pepper. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 15 min.
5 Prep toppings
Meanwhile, peel and crush the garlic. Combine the garlic (don't like raw garlic? Go easy!) with the sour cream. Season with a pinch of salt. Chop the fresh parsley.
6 Finish and serve
Add the cod and the prawns to the soup and boil for a final 3-5 min or until the seafood is cooked through. Don't overcook the soup at this stage or the prawns will go rubbery. Check the seasoning. Serve with the garlic sour cream and chopped parsley.
Tips for fussy eaters
Fish out some of the seafood and serve it over cooked rice.
Pro tip
If you like a touch of heat, add a pinch of chilli flakes along with the other spices.
Ingredients
Soup
To serve
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