Saffron tomato soup with grilled rouget fillet and prawns

Name: Saffron tomato soup with grilled rouget fillet and prawns
Yield: Serves 4
Cuisine: Australia
Ingredients: 4 cloves garlic, finely chopped; 1 small Brown onion, finely chopped; 1 red birds-eye chilli, finely chopped; 2 teaspoons diced fennel bulb; 1 tablespoon diced carrot; 1 small leek, finely diced; 1 litre/32 fl oz Prawn/Shrimp Stock or Fish Stock; ½ teaspoon fennel seeds, roasted and ground; 125 ml/4 fl oz extra-virgin olive oil; 12 ripe tomatoes; 2 teaspoons finely chopped rind/zest of Preserved Lemon; 1 clove garlic, finely chopped; 2 teaspoons chopped flat-leaf parsley; 1 litre/32 fl oz Prawn/Shrimp Stock or Fish Stock; ½ teaspoon saffron threads; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 4 rouget/red mullet/barbounia fillets; 4 rouget/red mullet/barbounia fillets; 8 green prawns/shrimp, shelled and butterflied open; 8 green prawns/shrimp, shelled and butterflied open

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

12 ripe tomatoes
125 ml/4 fl oz extra-virgin olive oil

Oceania
Australian
Australia
Fish course
Preserve
Pescatarian
Soup
Gluten-free

Method

Preheat oven to hot (220°C/450°F). Cut tomatoes in half lengthwise, place in a single layer on a baking tray and drizzle over 50 ml/