Mediterranean-style seafood soup


Ingredients 15
Servings 8
Time

Ingredients

  • 30
    ml
    olive oil for frying
  • 1
    large onion, chopped
  • 4
    cloves garlic, crushed
  • 2
    ml
    dried chilli flakes (optional)
  • 1
    stalk celery and leaves, chopped
  • 30
    ml
    chopped parsley
  • 820
    g
    peeled tomatoes, chopped
  • 750
    ml
    fish or chicken stock (you may need more)
  • 125
    ml
    tomato cocktail
  • 45
    ml
    white wine
  • salt, sugar and milled black pepper to taste
  • 400
    g
    filleted white fish, cubed
  • 200
    g
    calamari white fish, cubed
  • 200
    g
    mussels in shell
  • 200
    g
    shelled prawns or shrimps (optional)
 

Method

 
Heat oil in a large, heavy-based saucepan. Add onion, garlic and chilli. Sauté vegetables for about 3 minutes. Add celery and parsley and toss to coat with oil. Add chopped tomatoes (including juice), stock, tomato cocktail and wine. Bring to boil, then reduce temperature and simmer for about 20 minutes. Season to taste. Return to boil and add fish. Simmer over moderate heat for about 5 minutes, then stir in remaining seafood and cook for a further 2 to 3 minutes. Serve with toasted Italian bread and skodalia (see recipe).
 

Read more on: fish/seafood  |  soup
 

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