![Mediterranean fish and seafood soup](http://labelleexcuse.com/cdn/shop/articles/belle-excuse-chaudree-mediterraneenne.jpg?v=1693243451&width=1500)
Mediterranean fish and seafood soup
Serves : 4
Prep time : 30 min
Cook time : 15 min
![](http://labelleexcuse.com/cdn/shop/files/mussels-2022-11-09-16-39-26-utc_540x660_4477d9d6-8204-4938-b305-bd1fc693ce1a.png?v=1695049511&width=1500)
Ingredients
- 60 ml (1/4 cup)extra virgin olive oil
- 3 garlic cloves, finely chopped
- 250 ml (1 cup) leek, white part only, finely chopped
- 1/2 each: yellow, orange and red bell peppers, finely chopped
- 2 ripe tomatoes, in wedges
- Pinch of saffron
- Pinch of red crushed pepper or Espelette pepper
- 125 ml (1/2 cup) fresh herbs, finely chopped (fennel, flat-leaved parsley and mint)
- 1 ounce of Ouzo or anise liqueur
- 125 ml (1/2 cup) dry white wine1 l (4 cups) fish stock or chicken broth
- 12 large shrimps, cleaned and deveined
- 1 kg (2.2 lbs) mussels, cleaned
- 225 g (1/2 lb) fresh white fish, bones removed (halibut, monkfish or cod)
- Fleur de sel
- Fresh ground black pepper
- Extra virgin olive oil
- Lemon wedges
![](http://labelleexcuse.com/cdn/shop/files/cooking-dinner-chef-holding-a-knife-and-cutting-2021-08-27-09-01-21-utc_540x660_3eae7170-031b-4699-acad-b573fcc8a9f8.png?v=1695049511&width=1500)
Steps
In a large pot, combine oil, garlic, leek and bell peppers. Cook at medium heat for 2 to 3 minutes. Add the tomatoes, saffron, crushed pepper and herbs. Cook for another 2 minutes. Add Ouzo, white wine and fish stock.
— Cover and simmer for 4 to
5 minutes. Adjust seasoning and add the shrimps, mussels and fish. Cover and simmer again for
5 to 6 minutes, stirring from
time to time.
FINALE — Serve the soup steaming hot, sprinkled with fleur de sel and fresh ground black pepper, a drizzle of extra virgin olive oil and a few lemon wedges on the side