Fish Entrees Italian

Chunky zuppa di pesce

Name: Chunky zuppa di pesce
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tablespoons olive oil; 1 small fennel bulb, sliced; 1 small onion, sliced; 3 garlic cloves, thinly sliced; 5 parsley stalks; 3/4 cup (185ml) white wine; 2 x 400g cans whole tomatoes, drained, juice of 1 can reserved; 2 cups (500ml) fish stock; 1.5kg seafood marinara mix*; 2 tablespoons roughly chopped flat-leaf parsley; Shaved parmesan, to serve

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05m

45m

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

This hearty soup is full of all our favourite seafood.

2 tablespoons olive oil
1 small fennel bulb, sliced
1 small onion, sliced
3 garlic cloves, thinly sliced
5 parsley stalks
3/4 cup (185ml) white wine
2 x 400g cans whole tomatoes, drained, juice of 1 can reserved
2 cups (500ml) fish stock
1.5kg seafood marinara mix*
2 tablespoons roughly chopped flat-leaf parsley
Shaved parmesan, to serve

Method

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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