Mediterranean seafood soup

For lovers of soups, I suggest preparing such an unusual and very tasty seafood soup with which you can surprise your loved ones.

Ingredients

• Leeks - 2 pcs.
• Olive oil - 15 g (1 tbsp. L.)
• Coriander seeds (ground) - 5 g (1 tablespoon)
• Dried chili peppers (flakes) - 1/4 tsp
• Potatoes (peeled, diced) - 300 g
• Canned tomatoes without skin (chopped) - 400 g
• Fish broth - 600 g (2 1/2 cups)
• Dry white wine - 150 g (2/3 cup)
• Bay leaf - 1 pc.
• Anise - 1 star
• Orange zest to taste
• Saffron - 1/4 tsp
• Fillet of white fish - 450 g
• Little octopuses - 450 g
• Large shrimps (fresh) - 250 g
• Fresh parsley leaves (chopped) - 30-45 g (2 tablespoons)
• Salt and black pepper to taste

Directions

1. Cut the onion into thin strips, separating the white and green parts, and then rinsing both parts separately.
2. Heat oil in a cast iron saucepan over medium heat. Pour the green onion into a preheated pan, sprinkle with coriander and chili flakes, fry, stirring occasionally, for about 5 minutes.
3. Add potatoes and tomatoes to a saucepan, pour broth and wine. Put bay leaf, orange zest, anise and saffron there. Boil. Reduce heat, cover pan and cook for about 20 minutes, until potatoes are tender. Add salt and pepper to taste.
4. Cut the fish fillet into small pieces. Cut the octopuses into 4 pieces each. Place the fish in the soup and cook for about 4 minutes.
5. Add shrimps to the soup and cook for 1 minute. Then add the octopuses and the white part of the onion, cook for 2 minutes. Pour chopped parsley into the soup and serve immediately.