Ingredients

• Pinch of saffron threads
• 1 tbs boiling water
• 1 tbs olive oil
• 1 leek, white part only, thinly sliced
• 1 celery stick, thinly sliced
• 2 garlic cloves, crushed
• 1 carrot, peeled, cut into matchsticks
• 2 ripe tomatoes, seeded, finely chopped
• 1/2 cup (125ml) dry white wine
• 6 cups (1.5 litres) fish stock
• 12 large green prawns, peeled leaving tails intact, deveined
• 12 black mussels, scrubbed, debearded
• 400g white fish fillet (such as flathead), cut into 3cm strips
• Crusty baguette, to serve

• Lemon aioli

• 1 egg yolk
• 2 tsp Dijon mustard
• 2 tbs lemon juice
• 1 garlic clove, crushed
• 1/2 cup (125ml) extra virgin olive oil

Description

Seafood Soup With Lemon Aioli Recipe - To Make The Lemon Aïoli, Place The Egg Yolk, Mustard, Lemon Juice And Garlic In The Bowl Of A Food Processor And Process Until Combined. With The Motor Running, Gradually...

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