SPICY SEAFOOD SOUP

SERVES 4 PREP 20 MINS + SOAKING COOK 1 HOUR 20 MINS PER SERVE 2880kj COST $$$

1 tbsp olive oil 4 anchovy fillets 3 garlic cloves, crushed 1 long red chilli, sliced ⅓ cup white wine 4 cups vegetable stock 2 cups water 2 fennel bulbs, sliced 400g can diced tomatoes ¾ cup wild rice 500g pipis, soaked in water 60 minutes, rinsed well, drained 200g firm white fish fillets, 3cm cubes 8 large green prawns, peeled, deveined, tails on lemon wedges, to serve DILL & CAPER MAYO 1 cup reduced-fat mayonnaise ¼ cup chopped fresh dill 1 tbsp capers, chopped

1 In a large saucepan, heat oil on medium. Saute anchovies, garlic and chilli 2-3 minutes until tender. Add wine and cook 2-3 minutes, stirring, until almost evaporated. 2 Stir in stock, water, fennel and tomatoes. Bring to boil. Stir in rice. Simmer 1 hour. 3 DILL & CAPER MAYO Meanwhile, in a small bowl, combine all ingredients. Season to taste. 4 Add pipis to soup and cook 5 minutes. Stir in fish and prawns. Simmer 4-5 minutes until just cooked through. Remove from heat. Serve with dill mayo. Accompany with lemon wedges.