Vegetable and seafood broth
The fragrant aromas of oregano and coriander come together in the delectable seafood broth.
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|3 tbsp||Olive oil|
|3 tbsp||Fresh parsley|
|400 g||Chopped tomatoes|
|2½ cups||Vegetable stock|
|1 cup||Dry white wine|
|1 to taste||Salt & freshly ground pepper|
|4 pieces||Fish fillets|
|1 tbsp||Lemon juice|
|1 tbsp||Fresh coriander|
|1 optional||Tabasco sauce|
- Heat oil in a large saucepan or flameproof casserole. Add chopped onions, capsicum parsley and crushed garlic. Cook gently for 10 minutes to soften. Add chopped tomatoes, stock, wine, sliced carrots, bay leaves and oregano. Season. Bring to the boil and simmer 10 minutes or until carrots are tender.
- Add fish fillets (preferably white) and prawns and continue simmering for 6 minutes or until fish turns white and the prawns turn pink. Add lemon juice, chopped coriander and tabasco sauce (if using). Ladle into warmed soup bowls.