Ingredients:

  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 small Fennel Bulb, trimmed and diced (reserve fronds for garnish)
  • 3 cloves Garlic, minced
  • 1 tbsp (15 g) Tomato Paste (Purée)
  • 1/2 cup (120 ml) Dry White Wine (e.g., Sauvignon Blanc)
  • 4 cups (960 ml) High-Quality Fish or Clam Stock, low sodium preferred
  • 1 pinch Saffron Threads (approx. 1/4 tsp), bloomed
  • 1 large Bay Leaf
  • Salt and Freshly Ground Black Pepper, To taste
  • 1 lb (450 g) fresh Mussels, scrubbed and de-bearded
  • 8 oz (225 g) Large Prawns (Shrimp), raw, peeled, and deveined
  • 8 oz (225 g) Firm White Fish (e.g., Cod or Haddock), cut into 1-inch cubes
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 2 tbsp Fresh Parsley, chopped (Flat-leaf preferred)
  • 1 tbsp Fresh Tarragon or Basil, chopped (Optional)

Instructions:

  1. Prep the Saffron: Place saffron threads in a small cup with 1 tablespoon of hot stock or water and set aside to bloom for 5 minutes.
  2. Prep the Seafood: Thoroughly rinse the mussels, discarding any with broken shells or those that remain open when tapped. Cut the white fish into uniform cubes.
  3. Sauté Aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and fennel. Sauté gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent.
  4. Develop Depth: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant to toast the paste and deepen its flavor.
  5. Deglaze: Pour in the white wine. Bring to a rapid simmer, scraping up any browned bits. Reduce the wine by half (about 2–3 minutes).
  6. Simmer the Broth: Add the fish stock, the bloomed saffron (and its liquid), and the bay leaf. Bring to a gentle simmer. Season conservatively with salt and pepper. Cover and let simmer for 10 minutes to allow the flavors to meld.
  7. Cook the Mussels: Increase the heat slightly to maintain a rolling simmer. Add the cleaned mussels to the broth. Cover and cook for 3–5 minutes. Discard any mussels that did not open.
  8. Poach Remaining Seafood: Add the cubed white fish and prawns to the simmering broth. Cook uncovered for 3–4 minutes. The fish should flake easily, and the prawns should be opaque pink. Avoid overcooking.
  9. Final Adjustments: Remove the bay leaf. Stir in the fresh lemon juice and taste the broth, adjusting salt and pepper as needed.
  10. Garnish and Serve: Ladle the soup immediately into deep bowls, ensuring an even mix of broth and seafood. Garnish generously with the chopped parsley, tarragon/basil, and reserved fennel fronds. Serve piping hot, perhaps with crusty bread.