Chunky Zuppa Di Pesce

This hearty soup is full of all our favourite seafood.

The ingredient of Chunky Zuppa Di Pesce

• 2 tbsp olive oil
• 1 small fennel bulb sliced
• 1 small onion sliced
• 3 garlic cloves thinly sliced
• 5 parsley stalks
• 3 4 cup 185ml white wine
• 2 x 400g cans whole tomatoes drained juice of 1 can reserved
• 2 cups 500ml fish stock
• 1 5kg seafood marinara mix
• 2 tbsp roughly chopped flat leaf parsley
• shaved parmesan to serve

The Instruction of chunky zuppa di pesce

• heat oil in a large saucepan over medium low heat add fennel and cook stirring for 5 minutes add onion and garlic and cook for a further 10 minutes until fennel is soft add parsley and wine then reduce for 5 minutes add tomatoes and reserved juice breaking up with a wooden spoon top with stock and 1 cup 250ml water then increase heat to medium and simmer for 15 minutes increase heat to high add seafood and cook covered for 4 5 minutes until shellfish have opened and prawns and fish are opaque serve in bowls garnished with parsley and parmesan

Nutritions of Chunky Zuppa Di Pesce

fatContent: 674 697 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 100 grams protein
sodiumContent: 394 milligrams cholesterol

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