A delicious, veggie-packed soup full of fresh seafood
Heat oil in a large pan over heat. Add the onion, carrot, celery, garlic and bay leaf, and cook for 5 minutes or until the onion is soft.
Add the water, wine, tomato paste, rice and saffron to the pan, and bring to the boil over medium-high heat. Reduce heat and simmer for 15 minutes or until the vegetables and rice are tender. Set aside to cool for 10 minutes.
Transfer the mixture to a blender and blend until a very smooth consistency. Transfer into a clean saucepan. Stir in the extra water. Taste and season with salt and pepper.
Bring soup to a simmer over medium heat and add prawns, mussels, calamari and salmon pieces. Cook uncovered until seafood is just cooked. Ladle into serving bowls, sprinkle with the thyme leaves and serve immediately.
1 celery stick, finely chopped
1 50g sachet tomato paste
1 bay leaf
3 large garlic cloves, chopped
1 small carrot, finely chopped
55g medium-grain rice
80ml dry white wine
1 brown onion, finely chopped
Pinch of saffron threads
4 cups water
4 sprigs of fresh thyme, leaves picked
1 250g piece of Atlantic salmon fillet, skinned, cut into 2cm pieces
8 large green prawns, peeled, deveined, heads and shells reserved