Soups Recipes - Roman-style Fish Soup

Ingredients

• 45 ml/3 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, chopped

• 1 celery stick, chopped

• 1 garlic clove, crushed

• 400 g/14 oz/1 large can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 1 sun-dried tomato, chopped

• 45 ml/3 tbsp chopped parsley

• 5 ml/1 tsp dried oregano

• 1 bay leaf

• 225 g/8 oz halibut fillet, skinned and diced

• 10 ml/2 tsp anchovy essence (extract)

• 100 g/4 oz/1 cup conchiglietti

• Salt and freshly ground black pepper

• 100 g/4 oz/1 cup peeled prawns (shrimp)

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Method:

1. Heat the oil in a large pan. Add the prepared vegetables and fry (sauté) for 3 minutes until slightly softened but not browned.

2. Add the tomatoes, tomato puree, sun-dried tomato, half the parsley, the oregano and bay leaf.

3. Bring to the boil and simmer for 5 minutes. Add the fish, anchovy essence and pasta. Simmer for a further 10 minutes.

4. Season to taste, stir in the prawns and heat through for 2 minutes. Serve garnished with the remaining parsley.