Tomato and seafood soup
Photo by Babiche Martens
The seafood soup is quick, tasty and versatile - simply add your favourite seafood. I like to steam open the mussels then use the liquid as part of the stock. Add some small risoni before the fish if you like. It is quick to cook and adds a little extra substance to your soup.
|2 Tbsp||Olive oil|
|2 cloves||Garlic, crushed|
|1||Chorizo sausage, sliced thinly, or 2 rashers bacon|
|1||Fennel bulb, sliced thinly|
|1 tsp||Smoked paprika|
|1 pinch||Chilli flakes|
|½ cup||White wine|
|1 Ltr||Fish stock, or chicken stock|
|420 g||Chopped tomatoes, 1 tin|
|1 tsp||Brown sugar|
|750 g||Seafood, such as prawns, mussels, fish (cut into 4cm pieces)|
|½ cup||Flat leaf (Italian) parsley, chopped roughly|
- In a large pot heat the oil. Add the onion and garlic and saute for 3-4 minutes until softened. Add the chorizo and fennel. Fry for 3-4 minutes then add the paprika, chilli flakes and stir through for 1 minute.
- Add the wine, fish stock, tomatoes and brown sugar. Bring to a simmer for 10-15 minutes. Season with salt and plenty of pepper.
- Add the seafood and allow to cook through for 5 minutes. Do not over stir at this point or you will break the fish. Gently fold through half the parsley.
- Ladle into bowls and sprinkle with the remainder of the parsley. Serve with warm crusty bread.