Tomato and seafood soup

Central and North Burnett Times - - EASY EATING -

Serves 4 In­gre­di­ents 2 tbs olive oil 1 onion, chopped 2 cloves gar­lic, crushed 1 chorizo, sliced thinly, or 2 rash­ers ba­con 1 fen­nel bulb, sliced thinly 1 tsp smoked pa­prika Pinch chilli flakes ½ cup white wine 1 litre fish or chicken stock 420g tin chopped toma­toes 1 tsp brown su­gar Salt and freshly ground pep­per to taste 750g mixed seafood – prawns, fish cut into 4cm pieces, mus­sels ½ cup Ital­ian pars­ley, chopped roughly Method 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 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.

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