Hearty Seafood & Tomato Soup

Name: Hearty Seafood & Tomato Soup
Yield: 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

Serves 4-6

Leek Bean Garlic Soup Seafood Fish Stock

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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.

By Food Magazine