Saffron Seafood Soup

• 1 tbsp oil
• 2 None carrots, chopped
• 2 None celery stalks, chopped
• 1 None onion, chopped
• 6 None black peppercorns
• 2 None bay leaves
• 3 sprigs thyme
• 1 can (28 oz) diced tomatoes
• 2 large potatoes, peeled and diced
• 1 tsp saffron threads
• 1/2 tsp cayenne pepper
• 1 lb mussels, scrubbed and beards removed
• 8 oz calamari rings
• 2 None salmon fillets, skin removed, cut into bite-size pieces
• 12 None large shrimp, peeled and deveined
• 1 None lemon, peel finely grated and lemon juiced
• 1/4 cup chopped parsley

1. Heat oil in a large saucepan n medium heat. Saute carrots, celery, onion, peppercorns, bay leaves and thyme for 10-15 mins, until vegetables have caramelized slightly.
2. Stir in 8 cups water. Bring to a boil. Reduce heat to low; simmer for 30 mins. Strain soup through a fine sieve, pressing down the solids to extract maximum flavor. Discard solids.
3. Return soup to clean saucepan. Bring to a boil on high heat. Add tomatoes, potatoes, saffron and cayenne pepper. Season to taste. Reduce heat to low; simmer for 10-15 mins, until potatoes are cooked.
4. Stir mussels and calamari; simmer, covered, for 5 mins or until mussels open.
5. Add salmon, shrimp and lemon; cook for a further 3-5 mins or until fish is cooked through. Serve topped with parsley. Accompany with crusty bread, if desired.

oil, carrots, celery stalks, onion, black peppercorns, bay leaves, thyme, tomatoes, potatoes, threads, cayenne pepper, mussels, calamari rings, salmon, shrimp, lemon, parsley

Taken from recipes-plus.com/api/v2.0/recipes/31806 (may not work)