Italian seafood soup with garlic croutons
Ingredients • 1 brown onion, finely chopped • 2 celery sticks, finely chopped • 1 baby fennel, tri…
Ingredients
• 1 brown onion, finely chopped
• 2 celery sticks, finely chopped
• 1 baby fennel, trimmed, finely chopped
• 2 garlic cloves, crushed
• 1/4 teaspoon dried chilli flakes
• 750ml (3 cups) water
• 400g can no-added-salt diced tomatoes
• 1 dried bay leaf
• 400g can no-added-salt cannellini beans, rinsed, drained
• 400g firm white fish fillets, cut into 2cm pieces
• 250g peeled medium green prawns
• 1 large zucchini, halved, thinly sliced
• Chopped fresh continental parsley, to serve
Garlic croutons
• 8 thin slices sourdough baguette
• 1 garlic clove, halved
Method
1. Preheat oven to 200°C. To make croutons, rub each side of bread with the cut side of the garlic clove. Place on a baking tray and spray with olive oil. Bake, turning halfway, for 10-12 minutes or until golden and crisp.
2. Meanwhile, heat a saucepan over medium heat. Spray with oil. Add the onion, celery and fennel. Stir for 6-7 minutes or until soft. Stir in garlic and chilli flakes for 1 minute or until aromatic.
3. Stir in water, tomato and bay leaf. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Add beans, fish, prawns and zucchini and simmer for 5 minutes or until seafood is just cooked and zucchini is tender. Season with pepper. Sprinkle with parsley. Serve with garlic croutons.
