Mediterranean Leek and Fish Soup w/ Tomatoes

From Slow-Cooker, One-Pot and Casserole

I love soup.  I just do.  Its easy, healthy and delicious.  Am repeating self, so ignore.  But do try this ...

2 tbsp olive oil 
2 leeks, cleaned, chopped and rinsed – green & white parts separated
1 tsp crushed coriander seeds
good pinch dried red chilli flakes
11 oz potatoes, sliced
One 7 oz can chopped tomatoes
2.5 c fish stock
2/3 c fruity white wine (or house plonk! I use Mission Hill Sauv Blanc)
1 bay leaf
1 star anise (I can’t find!)
1 orange zest strip, 2 inches long
pinch saffron threads
s & p to taste
1 lb halibut
9 oz cleaned peeled prawns
3 tbsp minced flat-leaf parsley

Heat oil in pan, add green part of leeks, coriander seeds, red chilli flakes, cook 5 mins.

Add potatoes, comatose, fish stock, white wine, bay leaf, star anise, orange rind and saffron – stir well.

Bring to boil, reduce heat, partly cover, simmer 20 mins. When potatoes tender, season to taste.

Cut fish into chunks – add to soup pot, cook 3 mins. Add prawns, cook 1 min. Add white part of leek, cook 2 mins.  

Stir in chopped parsley.