Ingredients 1 tablespoon olive oil 1 small brown onion, finely chopped 1.5L (6 cups) organic vegetable liquid stock 3 large garlic cloves, finely chopped 2 sprigs fresh oregano 1 sprig fresh thyme 400g can diced tomatoes 2 tablespoons finely chopped drained bottled jalapeno chillies Salt & freshly ground black pepper 150g firm white fish fillet like cod, snapper or barramundi, cut into 2cm pieces 12 large green prawns, peeled leaving tails intact, deveined 1 (about 150g) cleaned squid hood, cut into 2cm pieces, inside surface scored 2 tablespoons chopped fresh coriander | Method 1 Heat the oil in a large saucepan. Add onion and cook, stirring often, for 5 minutes to soften. 2 Add stock, garlic, oregano and thyme to saucepan. Bring to boil over high heat. Reduce heat, cover, and simmer for 10 minutes. 3 Add the tomatoes and chillies. Simmer, covered, for 10 minutes. Season with pepper. 4 Add the fish, prawns and squid. Simmer, uncovered, for 10 minutes or until the fish flakes, the prawns curl and turn pink, and the squid turns opaque. 5 Ladle soup into serving bowls and serve sprinkled with coriander. Serves 6 |
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