Ingredients:
3 tablespoons olive oil
1 stalk celery, finely chopped
1 leeks, cut into thin rings
1 fennel bulbs, quartered,tops and core removed,then cut into thin strips
1 red onions, finely chopped
2 cloves garlic, crushed
1 red chili peppers, seeds removed and finely cut
1 (14 ounce) cans chopped tomatoes
1 bay leaves
1/2 teaspoon turmeric
1 teaspoon dried oregano
1/2 cup white wine
3 -4 cups fish stock or 3 -4 cups vegetable stock or 3 -4 cups chicken stock
1 1/2 lbs white fish fillets, approx
8 large raw prawns, shelled or with shells left on
salt
white pepper
2 -3 tablespoons chopped parsley
2 -3 tablespoons chopped basil
Directions:
Heat the oil in a large pan and fry your celery, leek, onion, garlic and chili for 5 minutes.
Add tomatoes, bay leaf, turmeric, oregano, white wine and simmer for 5 minutes.
Add 3 cups of the stock; bring to the boil simmer for another 5 minutes.
Now add the fish and after 3-4 minutes add the prawns, when they turn pink the soup is ready.
If you want more liquid add the remaining stock.
Season with salt and pepper; sprinkle the parsley and basil over the soup.
Serve good bread with this soup!
Servings: 4-6
Time preparation: 30 min.
Time total: 55 min.