A simple Italian seafood soup featuring firm white fish and prawns.
4 Tablespoons Olive Oil
1 Small Onion (chopped)
2-3 Cloves Garlic (crushed)
1/3 cup Flat Leaf Parsley (chopped)
Pinch of Crushed Dried Red Chillies
1 small Green Capsicum/Bell Pepper (diced)
400 g Can of Chopped Tomatoes
1-2 Tablespoons Tomato Paste
½ cup Dry White Wine
500 ml Fish, clam or Vegetable Stock
Sea Salt and Black Pepper
500 g Boneless White Fish Fillets (cut into bite-size chunks)
12 Raw Prawns (shelled and deveined)
Zest of 1 Lemon
Handful of Fresh Basil Leaves (chopped into thin ribbons)
YIELD: 4 large bowls
COURSE: Soups and Stews
- Heat the olive oil in a large saucepan over low/medium heat. Add the onions (with a good pinch of salt) and fry gently for about 8-10 minutes until softened. Next, stir in the garlic, parsley, dried chilli, capsicum tinned tomatoes and tomato paste and continue to cook for another 10 minutes. Pour in both the wine and stock, bring to the boil and then reduce heat to simmer for another 10 minutes. Season to taste with salt and pepper while the soup is simmering. Add the fish pieces and partially cover the saucepan with a lid, simmer for about 4-5 minutes, before adding the prawns for a further 3-4 minutes until cooked.
- Top with lemon zest and basil and serve immediately. Absolutely perfect with a loaf of crusty bread on the side.