Method

Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery, carrots, marrows and marjoram. Cook until the onions are clear and soft. Add the stock, tinned tomatoes, tomato paste and white wine. Bring it to simmering point, and season according to taste. Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup. Continue to simmer until the fish is cooked; about 15-20 minutes. Once the fish is thoroughly cooked, serve.


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