Chunky zuppa di pesce

Cooking Soups Chunky zuppa di pesce

This hearty soup is full of all our favourite seafood.

Lables: High protein Low carb Egg free Gluten free Peanut free Sesame free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium-low heat. Add fennel and cook, stirring, for 5 minutes. Add onion and garlic, and cook for a further 10 minutes until fennel is soft. Add parsley and wine, then reduce for 5 minutes. Add tomatoes and reserved juice, breaking up with a wooden spoon. Top with stock and 1 cup (250ml) water, then increase heat to medium and simmer for 15 minutes. Increase heat to high, add seafood and cook, covered, for 4-5 minutes until shellfish have opened and prawns and fish are opaque. Serve in bowls, garnished with parsley and parmesan.

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2 tbsp olive oil
1 small fennel bulb, sliced
1 small onion, sliced
3 garlic cloves, thinly sliced
5 parsley stalks
3/4 cup white wine
2 x 400g cans whole tomatoes, drained, juice of 1 can reserved
2 cups fish stock
1.5kg seafood marinara mix*
2 tbsp roughly chopped flat-leaf parsley
Shaved parmesan, to serve

Adv

Autors
Preparation time
5
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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