Warm, hearty Seafood Soup
for 4 servings
8 large green prawns, peeled, deveined, heads and shells reserved
1 250g piece Atlantic salmon fillet, skinned, cut into 2cm pieces
1 brown onion, finely chopped
1 small carrot, finely chopped
1 celery stick, finely chopped
3 large garlic cloves, chopped
1 bay leaf
4 cups water
80ml dry white wine
55g medium-grain rice
1 50g sachet tomato paste
Pinch of saffron threads
4 sprigs fresh thyme, leaves picked
Heat oil in a large pan over heat. Add the onion, carrot, celery, garlic and bay leaf, and cook for 5 minutes or until the onion is soft.
Add the water, wine, tomato paste, rice and saffron to the pan, and bring to the boil over medium-high heat. Reduce heat and simmer for 15 minutes or until the vegetables and rice are tender. Set aside to cool for 10 minutes.
Transfer the mixture to a blender and blend until a very smooth consistency. Transfer into a clean saucepan. Stir in the extra water. Taste and season with salt and pepper.
Bring soup to a simmer over medium heat and add prawns, mussels, calamari and salmon pieces. Cook uncovered until seafood is just cooked. Ladle into serving bowls, sprinkle with the thyme leaves and serve immediately.