Wash the fish and pat dry with absorbent
kitchen paper. Remove any skin, then cut fish into fairly large, thick
Heat the oil in a large casserole and
gently fry the onions and leek for 5 minutes or until soft. Finely shred
the orange rind, then stir into the onion and leek with the garlic,
herbs and seasoning. Dissolve the saffron in a little hot water.
Add the fish with the tomatoes. Stir in
the saffron water and just enough cold water to cover. Bring to the boil
and simmer, uncovered, for 8 minutes.
Add the langoustines or mussels and cook
for a further 5-8 minutes. Using a slotted spoon, quickly remove the
fish and arrange in a serving dish.
Leave the langoustines or mussels in their
shells. Strain the soup and season, then pour into the dish. Serve
Pimento and Garlic Sauce (Rouille).
Saffron is used in this hearty fish soup
to enhance both the color and flavor.
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