Chunky zuppa di pesce

This hearty soup is full of all our favourite seafood.

Recipe «Chunky zuppa di pesce» presented in category Recipes / Soups, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.