Name: Seafood and pasta broth
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 1
Ingredients: 1kg green prawns; 18.20 gm olive oil; 2500.00 gm water; 5 (500g total) ripe tomatoes, chopped; 2 sticks celery, chopped; 1 large carrot, chopped; 250.00 ml risoni pasta, cooked; 3 large ripe tomatoes, extra, chopped; 500g firm boneless white fish fillets, cut into 2cm pieces (such as ling); 250.00 ml coriander leaves, washed; crusty bread, to serve

Seafood and pasta broth

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Prep Time:
45 minutes

Cook Time:
50 minutes

Total Time:
95 minutes

Ingredients:

1kg green prawns
2500.00 gm water
5 (500g total) ripe tomatoes, chopped
2 sticks celery, chopped
1 large carrot, chopped
250.00 ml risoni pasta, cooked
3 large ripe tomatoes, extra, chopped
500g firm boneless white fish fillets, cut into 2cm pieces (such as ling)
250.00 ml coriander leaves, washed
crusty bread, to serve

Instructions:

Peel and devein prawns, set aside meat and reserve heads and shells. Chill prawn meat. Heat oil in a large saucepan on high. Add prawn heads and shells, cook for 5 minutes until shells turn bright orange.
Combine water, tomatoes, celery, and carrot in a pot, cover, and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes, partially covered. Strain the stock and discard the vegetables and shells.
Pour the stock back into the saucepan and bring it to a gentle simmer over medium heat. Introduce extra tomatoes, prawn meat, and fish into the pot and let it simmer for 4 minutes. Add the pasta to the mixture, season with salt and pepper, and gently incorporate the coriander. Serve the flavorful dish alongside some crusty bread.

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