Name: Chunky zuppa di pesce
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 small fennel bulb, sliced; 1 small onion, sliced; 3 garlic cloves, thinly sliced; 5 parsley stalks; 185ml white wine; 2 x 400g cans whole tomatoes, drained, juice of 1 can reserved; 500ml fish stock; 1.5kg seafood marinara mix*; 40.00 ml roughly chopped flat-leaf parsley; Shaved parmesan, to serve

Chunky zuppa di pesce

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Prep Time:
5 minutes

Cook Time:
45 minutes

Total Time:
50 minutes

Delicious seafood medley soup.

Ingredients:

1 small fennel bulb, sliced
1 small onion, sliced
3 garlic cloves, thinly sliced
5 parsley stalks
185ml white wine
2 x 400g cans whole tomatoes, drained, juice of 1 can reserved
500ml fish stock
1.5kg seafood marinara mix*
40.00 ml roughly chopped flat-leaf parsley
Shaved parmesan, to serve

Instructions:

1. In a large saucepan, warm up some oil over medium-low heat. Sauté fennel for 5 minutes until fragrant, then add onion and garlic. Cook for an additional 10 minutes until fennel is tender. 2. Stir in parsley and wine, let it simmer for 5 minutes to develop flavors. Add tomatoes with their juice, gently breaking them apart. 3. Pour in stock and 1 cup (250ml) water. Increase heat to medium, simmer for 15 minutes. 4. Turn up the heat, add seafood, cover, and cook for 4-5 minutes until shellfish open and prawns and fish are cooked through. 5. Serve in bowls, garnish with parsley and parmesan. Enjoy!

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