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Prawn, Fennel And Couscous Soup


For the perfect winter comfort food try this saffron-infused prawn, fennel and couscous soup. Mop it all up with a big slice of crusty bread.

The ingredient of Prawn Fennel And Couscous Soup

  • large pinch saffron
  • 60ml 1 4 cup boiling water
  • 2 leeks trimmed washed
  • 60ml 1 4 cup extra virgin olive oil
  • 1 teaspoon fennel seeds
  • pinch dried chilli flakes
  • 2 french shallots finely chopped
  • 1 celery stick finely chopped
  • 1 carrot peeled finely chopped
  • 375ml 1 1 2 cups dry white wine
  • 1l 4 cups fish stock
  • 4 large fresh tarragon sprigs
  • 2 fresh bay leaves
  • 4 strips lemon rind
  • 1 small red capsicum deseeded sliced
  • 1 small yellow capsicum deseeded sliced
  • 165g 1 cup pearl couscous
  • 1kg green prawns peeled tails intact
  • tarragon leaves extra to serve
  • lemon wedges to serve
  • crusty bread to serve optional

The Instruction of prawn fennel and couscous soup

  • place the saffron in a heatproof bowl and cover with boiling water set aside covered for 10 15 minutes to infuse
  • finely chop 1 leek halve and thinly slice remaining leek heat 2 tablespoons of the oil in a large saucepan over medium heat add the fennel and chilli cook stirring for 30 seconds or until aromatic add the shallot celery carrot and finely chopped leek season cook stirring for 5 minutes or until soft
  • add the wine simmer for 1 minute or until slightly reduced add the stock saffron mixture tarragon bay leaves and lemon rind bring to the boil reduce the heat to low and simmer covered for 20 minutes to develop the flavours
  • strain stock through a sieve into a heatproof bowl push on the solids with the back of a wooden spoon to extract as much liquid as possible discard solids wipe saucepan clean with paper towel
  • heat remaining oil in pan over medium low heat add sliced leek cook stirring for 5 minutes until soft add capsicum cook stirring for 2 minutes or until just soft add stock bring to a simmer add couscous simmer for 4 minutes add prawns simmer for 3 minutes or until prawns change colour and couscous is tender season
  • ladle soup among serving bowls sprinkle with extra tarragon serve with the lemon wedges and crusty bread if using

Nutritions of Prawn Fennel And Couscous Soup

fatContent: 768 146 calories
saturatedFatContent: 21 3 grams fat
carbohydrateContent: 3 9 grams saturated fat
sugarContent: 55 2 grams carbohydrates
fibreContent: 7 4 grams sugar
proteinContent: n a
cholesterolContent: 70 5 grams protein
sodiumContent: 529 milligrams cholesterol

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