Method

Prep Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4

Heat the oil in a large saucepan over medium heat. Cook the onion, fennel and garlic for 5 minutes, or until soft but not coloured. Add the saffron and Tabasco and stir to combine. Add the tomatoes and 1 cup of water and bring to the boil. Reduce the heat to low and simmer for 15 minutes, or until the soup has thickened slightly.

Add the prawns, mussels, fish and salmon to the pan and simmer for 3–5 minutes, or until the prawns and fish are cooked and the mussels have opened. Discard any mussels that do not open. Season well with pepper. Ladle into serving bowls and just before serving top with the reserved fennel tips.

Nutrition Information
Energy: 1134 kj; Fat: 7.6 g; Saturated fat: 1.6 g; Carbohydrates: 11.2 g; Protein: 37 g; Sugars: 9.3 g; Fibre: 3.3 g

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