Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 12 green prawns, peeled, deveined, tails intact
- 1 squid tube, sliced
- 1 red capsicum, deseeded, diced
- 1 long red chilli, chopped
- 2 cup salt-reduced chicken stock
- 1 onion, chopped
- 1/2 cup flat-leaf parsley, chopped
- 800grams can diced tomatoes
- 2teaspoons smoked paprika
- 1tablespoons lemon juice
- crusty bread (and aioli, to serve)
- 400grams firm white fish, diced
- 1tablespoons olive oil
- 2 garlic cloves, crushed
- 1 cup white wine
Method
Step 1 of 3
Heat oil in a large pot over medium-low heat. Add onion and capsicum and cook for 5 minutes. Add garlic, chilli and paprika and cook for 3 minutes. Stir in tomatoes and wine and simmer for 10 minutes. Add stock and simmer for a further 20 minutes. Season to taste.
Step 2 of 3
Add fish, prawns and squid and simmer for 3-4 minutes or until seafood is just cooked. Stir in lemon juice and half the parsley.
Step 3 of 3
Top bread with aioli and remaining parsley and serve immediately with the soup.
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