1 liter of Rose Hill European fish broth
250 ml tomatos coulis
125 ml white wine
1 spanish onions cut into small cubes
1 red pepper cut in strips
1 sliced fennel bulb
3 chopped garlic cloves
1 pinch of spanish saffron
1/2 tea spoon of anis seed
1/2tea spoon of Whole thyme
1 tablespoon sugar
1 pinch cayenne pepper
62.5 mil (1/2 cup) olive oil
4 (filets) cod fillet cut into portions
20 units shrimp 26/30 shelled
1 bag of 454 g whole or peeled cleaned mussels
1. Prepare Rose Hill European fish broth following the instructions.
2. Add ingredients except fish and seafood.
3. Simmer about 20 minutes. Add the remaining ingredients and cook for another 5 minutes or until fish and seafood are cooked.
4. Put in a soup bowl and garnish with croutons rubbed with garlic, aioli and grated cheese.