Antonio Carluccio’s Fish Soup

Ingredients

• Stock
• 1 large onion, sliced
• 3 large garlic cloves, peeled and smashed
• 2 tbsp olive oil
• 1 red chilli, sliced
• 1 tsp dried fennel
• 1 cup red wine
• 2 cans diced tomatoes
• 1 quart water
• 1 small fish, preferably rockfish
• 1 small bunch parsley leaves
• Soup
• 1 lb monkfish, cut into chunks
• 1 lb sea bass, cut into chunks
• 1 lb prawns
• 1 lb scallops
• Salt and pepper

Directions

To make the stock

Fry the onion, chilli and garlic in the olive oil until the onion begins to soften. Add the fennel and continue to fry for about a minute. Add the red wine and cook for another 1-2 minutes, then add the tomatoes and water. Put the fish inside with the parsley, cover and simmer for about 12-15 minutes until the fish is easily removed from the bone. Take the fish from the pot, remove the bones and skin, set aside and reserve the meat.

To make the soup

At about 2 minute intervals, add the fish to the simmering broth, 1) monkfish 2) sea bass 3) prawns 4) reserved fish meat 5) scallops.

Season with salt and pepper and cook until the scallops are just done.