Speedy Fish Soup
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
2 carrots, diced
1 small fennel bulb, chopped
4 tbsp dry white wine
750g/1lb 11oz mixed fish and shellfish, e.g. white fish, prawns (shrimp) and mussels
4 tomatoes, chopped
3 tbsp chopped fresh parsley
salt and ground black pepper
1 Heat the oil in a large pan set over a medium heat. Addthe onion, garlic, celery, carrots and fennel and cook for 5 minutes, stirring occasionally, until the vegetables are tender and starting
2 Stir in 1.2 litres/2 pints/5 cups boiling water and the wine. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 10 minutes.
3 Cut the fish into large chunks and add to the soup with the tomatoes and parsley. Simmer gently for a few minutes until the fish turns opaque. Add the prawns, cook for 1 minute, and then add the mussels, if using.
4 When all the mussels have opened (discard any that remain closed), season to taste with salt and pepper.
5 Ladle the soup into warmed bowls and serve.