Ingredients
- 2 tablespoons extra virgin olive oil1 leek, white part only, sliced
- 1 bulb of fennel, roughly chopped
- 300 ml dry white wine
- 1 litre fish stock
- 125 g conchigliette (soup pasta shells)
- 500 g white fish fillets, skinned and cut into chunks
- 2 tomatoes, peeled, seeded and chopped1 tablespoon cornflour
- 125 g peeled cooked prawns
- ½ teaspoon chilli sauce, or to taste
- 2 tablespoons pouring cream
- 2 tablespoons chopped fresh parsley
- salt and pepper
Preparation
- Heat the oil in a large heavy–based saucepan.
- Add the leek and fennel, and cook for about 5 minutes, stirring occasionally.
- Pour in the wine and fish stock, and bring to the boil.
- Add the pasta and stir the soup once, then leave to simmer for about 8 minutes or until the pasta is almost tender.
- Gently stir in the chunks of fish and the tomatoes, with salt and pepper to taste.
- Cook over a low heat for a further 2–3 minutes or until the fish is just firm.
- Meanwhile, blend the cornflour to a smooth paste with 2 tablespoons water.
- Stir the cornflour mixture into the soup and bring it to the boil, stirring constantly.
- Add the cooked prawns and simmer gently for a further 1 minute.
- Stir in the chilli sauce to taste.
- Add the cream and parsley, stir to mix and serve immediately.