Seafood soup with turmeric rouille

Prep 0 h : 0 m
Cook 1 h : 0 m


  • 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

    500ml water

    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

    Turmeric rouille

    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.