SEAFOOD & TOMATO SOUP WITH AIOLI

Serves 4

● 2tbsp olive oil

● 1 banana shallot, peeled and finely chopped

● 1 small celery stalk, finely chopped

● 2 garlic cloves, peeled and crushed

● ½tsp fennel seeds, crushed

● 1 glass dry white wine

● 750ml (1pt 6fl oz) fish or vegetable stock

● 400g tin of tomatoes, diced

● 1 large potato, peeled and diced

● 300g (10½oz) frozen white fish fillets, defrosted and cut into chunks

● 12 frozen prawns, tails on, defrosted

l Juice of ½ a lemon

l Sea salt and freshly ground black pepper

l A few sprigs of dill and parsley, chopped l Aioli, to serve (optional)

Heat the oil in a pan and sauté the shallot and celery for 5 minutes to soften. Add the garlic and fennel seeds and then cook for a couple of minutes more.

Add the white wine, bring to the boil then add the stock, tomatoes and diced potato. Bring to the boil, cover and simmer for 20 minutes.

Add the fish and poach for 3 minutes, then add the prawns and poach for another 2 minutes, until just cooked through. Add a squeeze of lemon to taste and season with salt and freshly ground black pepper. Allow the soup to sit for 5 minutes. Ladle into bowls and then, to serve, sprinkle with the dill and parsley and add a spoonful of aioli, if using.