Remove the fish skin and cut into 2cm chunks
Slice all the vegeatables and garlic in the food processor usi the thin slicing disk
Attach the stirring tool, set the temp to maximum and the speed to stirring 1. Add the vegetables and garlic, sauté until they are cooked (5-10min). Add tomato passage and purée and cook through for another notes. Add the sock, herbs and saffron and bring to the boil.
Reduce the temperature to 90 c so it is simmering, then add the fish and cook for 10 minutes. Add the prawns and simmer for 5 minutes. Remove bay leaf.
Allow soup to cool or ice it, and use the blender to liquidisers the soup in batches, making sure it is a fine purée. Finish it through the fine sieve of the colander. Add seasoning if needbe.
Return the soups to the bowl and reheat at 80 c , attach the stirring tool and set to stirring 3. Wen up to temperature ad seasoning if needbe and a swirl of double cream and careen pepper.
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|Serving Size: 1 Serving (467g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (35%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 139.7mg||43 %|
|Sodium 410.3mg||14 %|
|Potassium 1067mg||28 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 7.3g|
|Protein 42g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 330
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