This chunky soup, which is almost a stew, makes a robust and wonderfully aromatic meal in a bowl. Serve it with crust-baked croutes spread with a spicy garlic mayonnaise.

  • 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
  • To serve
  • 1 short French loaf, sliced and toasted
  • Spicy garlic mayonnaise
  1. Gently heat the oil in a pan, then add the green part of the leeks, the coriander, and chili and cook for 5 minutes.
  2. Add the potatoes and tomatoes and pour in the stock and wine. Add the bay leaf, star anise, orange rind and saffron.
  3. 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.
  4. Cut the fish into chunks. Cut the squid sacs into rectangles and score a criss-cross pattern into them without cutting right through.
  5. 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.
  6. Stir in the chopped parsley and serve with toasted French bread and spicy garlic mayonnaise.
Mediterranean Leek And Fish Soup With Tomatoes