The heady flavour of roasted red pepper adds new dimension to this saffron-laced fish soup. Toss in a few shrimp, mussels or sautéed bay scallops when the occasion calls for a special treat.
Make ahead
At the end of Step 4, after stirring pepper into soup, cover and refrigerate soup up to 2 days or freeze. When ready to serve, reheat and continue with Step 5.