Fish Soup With Anellini Soup

 Ingredients

SERVES                           

• 2 tbsp olive oil
• 2 onions, sliced                 
• 1 garlic clove, finely chopped
• 1 litre/32 fi oz fish stock or water
• 400 g/14 oz canned chopped
• tomatoes
• 1/4 tsp herbes de Provence
• 1/4 tsp saffron threads
• 115 g/4 az dried anellini
• salt and pepper
• 450 g/l lb monkfish fillet, cut
• into chunks
• 18 live mussels, scrubbed
• and debearded *
• 225 g/8 az raw prawns.
• shelled and deveined, tails
• left on

*discard any damaged

 mussels or any that do

 not shut immediately

 when tapped

Method

1. Heat the olive oil in a large heavy-based
    saucepan. Add the onions and garlic and
    cook over low heat, stirring occasionally, for
    5 minutes, or until the onions have softened.

2. Add the fish stock with the tomatoes and
    their can juices, herbs, saffron and pasta and
    season with salt and pepper. Bring to the boil,
    then cover and simmer for 15 minutes.

3. Add the fish, mussels and prawns. Re-
    cover the pan and simmer for a further 5-10
    minutes, until the mussels have opened, the
    prawns have changed color, and the fish is
    opaque and flakes easily. Discard any mussels
    that remain closed. Ladle the soup into

    warmed bowls and serve.