Sicilian Fish Soup is a seafood soup consisting of fresh fish and prawns cooked in tomatoes and wine, sometimes grated pumpkin is also used which gives the dish added sweetness and colour.
- 500 g white fleshy fish (snapper, monkfish, grouper), cubed
- 300 g prawns, peeled and deveined
- half butternut, peeled, seeded and grated
- 300 ml dry white wine
- 500 ml seafood stock
- 2 x 400 g cans chopped tomatoes
- juice from 1 lemon
- 1 red onion, finely chopped
- 2 sticks celery, finely chopped
- 1/2 small bulb fennel, finely chopped
- 1 red chilli, deseeded and chopped
- 4 cloves garlic, minced
- olive oil
- parsley, chopped
- freshly ground black pepper
- In a pot heat oil then sauté onion, celery, fennel, garlic and chilli, continue to cook until soft.
- Add the seafood stock, dry white wine and chopped tomatoes bring to a boil then simmer for 20 minutes in low heat.
- Add the grated butternut then simmer for 10 minutes.
- Add the fish and prawns then simmer for 10 more minutes.
- Add the lemon juice then season with salt and freshly ground black pepper.
- Garnish with chopped parsley.