- 30 ml / 2 tbsp olive oil
- 2 large thick leeks, white and green parts separated, both thinly sliced
- 5 ml / 1 tsp crushed coriander seeds
- good pinch of dried red chili flakes
- 300 g / 11 oz salad potatoes, sliced
- 200 g / 7 oz can Italian peeled chopped plum tomatoes
- 600 ml / 1 pint / 2½ cups fish stock
- 150 ml / ¼ pint / ⅔ cup fruity white wine
- 1 fresh bay leaf
- 1 star anise
- strip of pared orange rind
- good pinch of saffron threads
- 450 g / 1 lb white fish fillets, such as monkfish, sea bass, cod or haddock
- 450 g / 1 lb small squid, cleaned
- 250 g / 9 oz uncooked peeled prawns (shrimp)
- 30-45 / 2-3 tbsp chopped parsley
- salt and ground black pepper
- 1 short French loaf, sliced and toasted
- Spicy garlic mayonnaise
- Gently heat the oil in a pan, then add the green part of the leeks, the coriander, and chili and cook for 5 minutes.
- Add the potatoes and tomatoes and pour in the stock and wine. Add the bay leaf, star anise, orange rind and saffron.
- Bring to the boil, reduce the heat and part-cover the pan. Simmer for 20 minutes, or until the potatoes are tender. Taste and adjust the seasoning.
- Cut the fish into chunks. Cut the squid sacs into rectangles and score a criss-cross pattern into them without cutting right through.
- Add the fish to the soup and cook gently for 4 minutes. Add the prawns and cook for 1 minute. Add the squid and the shredded white part of the leek and cook, stirring occasionally, for 2 minutes.
- Stir in the chopped parsley and serve with toasted French bread and spicy garlic mayonnaise.