1/2 tspn saffron threads
3 tspns MCT Oil
2 large onions thinly sliced
1 leak, white part only, chopped
4 cloves garlic, finely chopped
1 leaf torn
1/2 tspn dried marjoram
1 tspn grated orange rind
2 tbspn dry white wine
1 red capsicum cut into chunks
500g tomatoes chopped
1/2 cup pureed tomato
2 cups fish stock
2 Ttbspn tomato paste
2 tspns soft brown sugar
500g firm white fish, cut into bite sized pieces
3 tbspn chopped fresh parsley
Soak the saffron in 2 tbspn boiling water, set aside. Heat the MCT oil in a large saucepan, over low
heat. Add the onion, leek, garlic, bay leaf and marjoram. Cover and cook for 10 minutes, shaking the
pan occasionally, until the onion is soft. Add the rind, wine capsicum and tomato, cover and cook for
10 minutes
Stir in the puree, stock, tomato paste, sugar and saffron (with liquid). Bring to the boil, reduce the heat
and simmer uncovered for 15 minutes. Add the fish to the soup, voer and cook for 8 minutes, or until
tender. Add salt and pepper and half the parsley. Garnish with the remaining parsley and serve
immediately
3 tspns MCT Oil
2 large onions thinly sliced
1 leak, white part only, chopped
4 cloves garlic, finely chopped
1 leaf torn
1/2 tspn dried marjoram
1 tspn grated orange rind
2 tbspn dry white wine
1 red capsicum cut into chunks
500g tomatoes chopped
1/2 cup pureed tomato
2 cups fish stock
2 Ttbspn tomato paste
2 tspns soft brown sugar
500g firm white fish, cut into bite sized pieces
3 tbspn chopped fresh parsley
Soak the saffron in 2 tbspn boiling water, set aside. Heat the MCT oil in a large saucepan, over low
heat. Add the onion, leek, garlic, bay leaf and marjoram. Cover and cook for 10 minutes, shaking the
pan occasionally, until the onion is soft. Add the rind, wine capsicum and tomato, cover and cook for
10 minutes
Stir in the puree, stock, tomato paste, sugar and saffron (with liquid). Bring to the boil, reduce the heat
and simmer uncovered for 15 minutes. Add the fish to the soup, voer and cook for 8 minutes, or until
tender. Add salt and pepper and half the parsley. Garnish with the remaining parsley and serve
immediately
Little Leakers
Mediterranean Fish Soup
