This seafood soup recipe has evolved from a straightforward tomato-based broth, making its way south to Provence with the addition of fennel, orange juice and a splash of Pernod. It now occurs to me that with a can of chickpeas, a half cup of couscous, and a dash of hot pepper sauce, it could easily hop the Mediterranean and land up in north Africa…
Provençal-style seafood soup
- 1T olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 medium courgette, grated
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 1 tsp fennel seeds
- 2 Tb tomato paste
- 1/4 cup orange juice
- 2 Tb Pernod (optional)
- 2 tins chopped tomatoes
- 500 ml fish (or vegetable) stock
- salt and pepper
- 400g raw mixed shellfish, fresh or frozen (prawns, mussels, scallops, squid rings etc)
- creme fraiche to serve
- Heat the olive oil in a frying pan over medium heat. Add the onion and celery and cook five minutes.
- Stir in the courgette, carrot, garlic and fennel seeds and cook a few minutes more.
- Add the tomato paste and Pernod, and stir to combine. Cook for another minute.
- Add the tomatoes and stock and raise the heat to bring the mixture to a simmer. Cook for about fifteen minutes, then season to taste.
- Add the shellfish and cook with the lid on for 5m until the prawns are bright pink and everything is heated through.
- Serve topped with a spoonful of creme fraiche.