Santorini Prawn and Red Mullet Soup

Ingredients

• 500 grams Red mullet fillets, scaled and pin-boned
• 12 pieces Large prawns, peeled and deveined (heads reserved)
• 60 ml Ouzo (anise-flavored liqueur)
• 3 large Ripe plum tomatoes, grated
• 1 medium Fennel bulb, finely diced
• 1 small Yellow onion, minced
• 2 cloves Garlic cloves, thinly sliced
• 4 tablespoons Extra virgin olive oil
• 1.2 liters Fish stock or water
• 1 pinch Saffron threads(optional)
• 2 tablespoons Fresh dill, chopped
• to taste N/A Sea salt and cracked black pepper

Instructions

1. 1

   In a large heavy-bottomed pot, heat 2 tablespoons of olive oil and sear the prawn heads until bright red, then discard the heads to leave a flavorful oil.

2. 2

   Add the remaining olive oil, onion, and fennel to the pot, sautéing over medium heat until softened and translucent, about 6 minutes.

3. 3

   Stir in the sliced garlic and cook for 1 minute until fragrant, then pour in the Ouzo to deglaze the pan, scraping up any browned bits.

4. 4

   Add the grated tomatoes, saffron, and fish stock; bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.

5. 5

   Season the broth with salt and pepper, then carefully slide the red mullet fillets into the simmering liquid.

6. 6

   After 2 minutes, add the prawns to the pot and continue to simmer for an additional 3 minutes until the fish is opaque and prawns are pink.

7. 7

   Remove from heat immediately to prevent overcooking the delicate seafood.

8. 8

   Garnish with fresh dill and a drizzle of raw olive oil before serving in warm bowls.