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Pacific seafood soup with Parmesan toasts

  • 5-6
Pacific seafood soup with Parmesan toasts

Accompany this Kiwi version of classic bouillabaise with a crisp white wine. If you do not have the seafood specified, use whatever is fresh from your fishmonger.


  • 1 onion, peeled and sliced
  • 2 tsp minced fresh garlic
  • 1-2 tbsp oil (olive is nice here)
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • ½ cup tomato paste
  • 400g can tomatoes in juice
  • 1½ cups fish stock
  • ¾ cup dry white wine
  • ½ tsp saffron threads
  • 1 bouquet garni
  • 300g squid tubes, sliced
  • 600g thick white fish fillets, cut into 3cm pieces
  • 250g whole green prawns
  • 18 mussels, scrubbed and beards removed

Parmesan toasts

  • 1 French loaf
  • about ¼ cup olive oil
  • salt and pepper
  • ¾ cup grated Parmesan cheese


  1. In a large heavy based saucepan, gently pan fry the onion and garlic in the oil until softened but not browned.
  2. Add peppers and cook until tender. Increase the heat, add tomato paste, stirring continuously over a moderate heat for 2-3 minutes until the paste darkens.
  3. Stir in tomatoes and juice, fish stock, wine, saffron and bouquet garni and simmer gently for 10 minutes.
  4. Add squid and fish to the sauce, put prawns and mussels on top, cover with a tight fitting lid and allow to cook for 5-6 minutes until the mussels have opened and the fish and squid are tender. Season with salt and pepper, discard the bouquet garni.
  5. Serve in bowls, garnished with Italian parsley and parmesan toasts.

Parmesan toasts

  1. Slice loaf diagonally into 1cm rounds, arrange on a baking sheet and brush with olive oil. Season with salt and pepper and sprinkle with Parmesan. Cook at 180ºC for about 15 minutes until very crisp and golden.

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