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Hearty Seafood & Tomato Soup

By Food Magazine
Serves 4-6

Ingredients

  • ¼ cup Olive Oil
  • 2 Leeks, outer leaves removed, finely chopped
  • 2 cloves Garlic, finely chopped
  • 400g tin Savoury Tomatoes
  • 100ml dry White Wine
  • 1 tsp Sugar
  • 1L of Fish Stock
  • 500g Mixed Seafood (frozen, available from freezer section)
  • 390g can Cannellini Beans, rinsed and drained
  • basil pesto to garnish
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Method

Heat the oil in a large saucepan and cook the leeks over a low heat for about 10 minutes, until they are soft and transparent. Add the garlic, tomatoes and wine and cook over a high heat until the liquid starts to reduce.

Add the sugar and stock and simmer until the liquid is reduced by a quarter. Season to taste with salt and freshly ground black pepper. Add the still frozen seafood and bring to the boil, then reduce to a simmer for 5 minutes. Add the beans and cook for a further 5 minutes.

Ladle the soup into warmed bowls and serve garnished with basil pesto.

Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

Tips

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How to Make Croutons

Serves 4-6

Ingredients

  • ¼ cup Olive Oil
  • 2 Leeks, outer leaves removed, finely chopped
  • 2 cloves Garlic, finely chopped
  • 400g tin Savoury Tomatoes
  • 100ml dry White Wine
  • 1 tsp Sugar
  • 1L of Fish Stock
  • 500g Mixed Seafood (frozen, available from freezer section)
  • 390g can Cannellini Beans, rinsed and drained
  • basil pesto to garnish
Buy these ingredients now

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