Guy is making this as we speak , Easter Sunday lock down Covid 19 , he made it last year during Easter when we were at our place in Wanaka, I have decided it is going to be an annual Easter treat. Our daughter has become reasonably allergic to eggs so the egg free mayo has been a really winner it is sensational  ( I will post the recipe of the mayo too ) This gorgeous recipe is from Annabel Langbein


  • 1/2 cup extra virgin olive oil
  • 2 small leeks, thinly sliced
  • 1 onion, finely chopped
  • 1 fennel bulb, thinly sliced
  • 2 tbsp tomato paste
  • 4 large cloves garlic, crushed
  • 2 -3 bay leaves
  • 1- 2 whole red chillies, to taste
  • 2 x 400g chopped tomatoes
  • 1/2 cup dry white wine
  • 1 tsp honey
  • a big pinch of saffron threads
  • 8 cups of fish stock
  • 5 waxy potatoes
  • salt and pepper
  • 12 -16 muscles  and 8 to 16 large raw prawns
  • 1 kg boneless white fish fillets

To serve Serve

  1. 1 recipe Rouille Mayo  ( on website )
  2. 1 recipe Crostini


  1. Heat the oiling a large pot and sweet the leeks, onion and fennel until they are clear and soft but not brown ( about 15 mins )
  2. Add the tomato paste and sizzle for a couple of minutes
  3. Add the garlic, bay leaves , whole chillies, tomatoes and wine, honey and saffron and cook for 20 minutes over low heat
  4. Add the fish stock and potatoes  ( if using ) bring to a simmer and cook until until the potatoes are nearly cooked
  5. The soup can be cooked ahead at this stage
  6. 5 minutes before serving, add the muscles, if using, cover and simmer for 3 to 4 minutes
  7. Then add the prawns if using and fish and simmer for another 2- 3 minutes until the seafood is cooked  and muscles open
  8. Discard any muscles that haven’t opened
  9. Lift out the bay leaves and chillies
  10. Divide between bowls, and spread the mayo on the  croutons
  11. Float some in soup and serve the rest on the side .

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