• 11/2 tsp olive oil
• 1 onion, thinly sliced
• 1 bulb fennel, trimmed and thinly sliced
• 4 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 red chilli, finely chopped
• A generous pinch of saffron threads
• 1 tsp sweet paprika
• 400g can diced tomatoes
• 1.25 litres fish or vegetable stock
• 1/2 tsp sugar
• 1 bay leaf
• Salt and pepper
• 400 g white fish fillet, cut into chunks
• 8 mussels, scrubbed
• 8 large raw shrimp, peeled and deveined, tails left on
• A handful of fresh flat-leaf parsley, chopped
• Lemon juice, for serving
1. Heat the olive oil in heavy-bottomed saucepan over medium heat. Add the onion and fennel and cook, stirring occasionally, for about 5 minutes, till softened but not coloured.
2. Add garlic, ginger, chile, saffron, and paprika and cook for 2 minutes more, till fragrant.
3. Stir in the tomatoes, stock, sugar, and bay leaf, scraping the pan with a wooden spoon to release any stickiness on the base.
4. Season and simmer for 20 to 25 minutes. Gently lower the fish, mussels, and shrimp into the soup, cover the pan, and cook for 2 to 3 minutes till the fish and shrimp are just opaque and the mussels have opened (discard any that have failed to open). Check the seasoning and serve with a scattering of parsley and a squeeze of lemon juice to taste.
5. Toasted sourdough to serve