Tomato and seafood soup
Serves 4
• 2 tbsp 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
1. 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.
2. Add the wine, fish stock, tomatoes and brown sugar. Bring to a simmer for 10-15 minutes. Season with salt and plenty of pepper.
