Step 1

Heat oil in a large saucepan over medium heat. Cook the leek, garlic and saffron for 2 minutes or until the leek softens slightly.

Step 2

Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add stock, passata, thyme, orange rind, bay leaves and chilli powder and season with pepper. Bring to a simmer over medium heat and cook for 5 minutes or until aromatic.

Step 3

Meanwhile, preheat grill on high. Place the bread on a baking tray and cook for 1-2 minutes each side or until toasted.

Step 4

Add the fish and prawns to the stock mixture and cook for 2 minutes or until just cooked through. Ladle the soup among bowls. Serve with the toast.