seafood
french-style seafood soup
serves 4 | prep & cooking 10 mins E
2 tbs olive oil
1 small onion
1 small fennel bulb
4 slices crusty bread
1 tbs chicken stock powder
400g btl passata
500g seafood marinara mix
100g (1 cup) frozen sliced green beans
85g ( 1 /3 cup) bought garlic aïoli
1 Put the kettle on. Heat the oil in a large saucepan over medium-high heat. Halve the onion and fennel then thinly slice both, reserving any fennel fronds. Cook the onion and fennel, stirring occasionally, for about 4 minutes or until soft. Toast the bread.
2 Add stock powder, passata and 750ml (3 cups) boiling water. Cover and bring to a simmer then add the marinara mix and beans. Cover again to return to a simmer then cook for about 2 minutes or until seafood is opaque. Season.
“It’s good to add vegetables you might not normally eat into your diet. Fennel is low in calories, a good source of fibre and potassium, and aids digestion.”
3 Ladle the soup into serving bowls. Dollop with the aïoli and sprinkle with the reserved fennel fronds. Serve with toast.
