👨‍🍳 Instruktioner

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.

2. 2

   Add minced garlic and diced red bell pepper. Cook for another 3-4 minutes until fragrant and pepper is tender.

3. 3

   Stir in the crushed tomatoes, fish stock, white wine, saffron threads, and bay leaf. Bring to a simmer.

   💡 Proffstips: Crush saffron threads slightly before adding to release more flavor.
4. 4

   Add the calamari rings and cook for about 5 minutes until they start to soften.

5. 5

   Gently add the fish chunks and shrimp to the simmering broth. Cook for 3-5 minutes, or until the fish is opaque and shrimp are pink.

   💡 Proffstips: Avoid overcooking the seafood.
6. 6

   Add the cleaned mussels. Cover the pot and cook for another 3-5 minutes, or until the mussels have opened. Discard any mussels that do not open.

   💡 Proffstips: Mussels cook quickly; ensure the lid is on to trap steam.
7. 7

   Season the soup with salt and black pepper to taste. Remove the bay leaf.

   💡 Proffstips: Taste and adjust seasoning carefully, as seafood can be naturally salty.
8. 8

   Ladle the soup into bowls, ensuring each serving has a good mix of fish and seafood. Garnish with fresh chopped parsley.

   💡 Proffstips: Serve hot with crusty bread for dipping.