Spicy fish soup with prawns and mussels
Remove the prawns from the shells. Let the bowls simmer in the fish stock over low heat.
Brush mussels under cold water, remove beards, sort out opened and damaged mussels.
Cut the fillets into pieces 3 to 4 cm wide and fry briefly in 2 tablespoons of oil. Salt and pepper lightly and set aside.
Peel and finely chop the carrot, onion and garlic. Clean and roughly dice the fennel. Briefly sauté the vegetables, garlic and tomato paste in the remaining oil. Add the thyme, bay leaves and saffron. Deglaze with vermouth and wine. Pour the fish stock through a sieve to the vegetables. Cover and cook over low heat for 30 minutes.
Skin, quarter and core the tomatoes. Add to the soup with the fish fillets, prawns and mussels and cover and let stand for another 3 to 4 minutes. Remove the unopened mussels and season the soup with salt and pepper.