Have a souper summer! Seafood and white wine broth

Cool down or spice things up with these soups that are perfect for a sunny day.

Serves 4

• 1tbsp extra-virgin olive oil
• ½ a bulb of fennel, finely diced 
• 1 leek, finely diced 
• 2 sticks of celery, finely diced 
• 1 clove of garlic, chopped 
• 4 tomatoes, skinned and deseeded 
• Pared zest of 1 small orange 
• A few sprigs of fresh thyme 
• 1tbsp chopped parsley, plus extra to garnish 
• A small pinch of saffron strands 
• 200ml (7fl oz) dry white wine 
• 400ml (14fl oz) fish or vegetable stock 
• 2 fillets of cod or haddock 
• 500g (1lb 2oz) mussels, washed and beards removed, or use 500g (1lb 2oz) pack of ready-to-cook mussels 
• 4 large, cooked shell-on tiger prawns (optional) 

Heat the oil in a large pan and fry the fennel, leek and celery until soft but not browned. 

Add the garlic and fry for 1 minute. Chop the tomatoes and add to the pan with the zest, thyme, parsley and saffron. 

Stir-fry for 1 minute, then add the wine and stock. Bring to the boil and reduce to a simmer. 

Cut the fish into chunks and add to the pan, cook for a few minutes until just opaque, then stir in the mussels. 

Bring back to the boil, cook for 2 minutes, then remove any unopened mussels. 

Ladle into bowls and serve each with a prawn, if using, and parsley.