Seafood soup with turmeric rouille
1 tbsp olive oil
150g brown onion onion, thickly sliced
2 baby fennel bulbs, thinly sliced, fronds reserved
1 fresh long red chilli, thinly sliced
A pinch of saffron
A bay leaf
500ml vegetable stock
400g canned cherry tomatoes
650g crabs, quartered and cleaned
300g firm white fish fillet, cut into bite-size cubes
8 large prawns, peeled, deveined, tails intact
320g calamari, cleaned, sliced and legs reserved
2 egg yolks
1 clove garlic, chopped
2 tsp white balsamic vinegar
1 tsp dijon mustard
1/2 tsp finely grated fresh turmeric
80ml olive oil
160ml macadamia oil
Heat oil in a large saucepan over medium-high heat; saute onion, garlic and fennel for 5 mins or until soft. Add chilli, saffron and bay leaf; saute for 2 mins or until fragrant. Add stock, water and tomatoes; bring to the boil. Reduce heat; simmer, covered, for 30 mins.
Add all the seafood to the pan; cook, covered, for 8 mins or until seafood is just cooked. Serve soup topped with reserved fennel fronds along with rouille.
To make turmeric rouille, blend yolks, garlic, vinegar, mustard and turmeric together to make a smooth paste. Gradually add combined oils in a thin stream until mixture is thick. Season.