Fish soup | Women's Weekly Food

Name: Fish soup | Women's Weekly Food
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 (200g) fennel bulb, thinly sliced; 1 (150g) brown onion, thinly sliced; 3 cloves garlic, crushed; saffron threads; 1 tablespoon tomato paste; 1/2 cup (125ml) dry white wine; 810 grams can crushed tomatoes; 2 cups (500ml) fish stock; 2 1/2 cup (625ml) water; 1 teaspoon fresh thyme leaves; 6 fresh sage leaves; 1 kilogram mussels, scrubbed, beards removed; 600 grams snapper fillets, cut into 3cm pieces; 500 grams squid hoods, thickly sliced; 1/4 cup loosely packed fresh baby basil leaves

www.womensweeklyfood.com.au

Ingredients Method 1.Heat oil in large saucepan. Add fennel, onion and garlic; stir over heat until vegetables soften. Add saffron, paste and wine.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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