VEGETARIAN
GLUTEN FREE
DAIRY FREE
Tuscan seafood soup with polenta
SERVES 4-6 // PREP TIME 15 MINS // COOK 35 MINS
2 tbsp extra-virgin olive oil
4 garlic cloves, thinly sliced
1 small white onion, finely chopped
2 baby fennel, thinly sliced
250 ml (1 cup) dry white wine
½ tsp chilli flakes
2 400gm can baby Roma tomatoes
2 tbsp tomato paste
1.5 litre fish or vegetable stock
50 gm unsalted butter, chopped
85 gm (½ cup) instant polenta
1 kg marinara seafood mix Baby red vein sorrel to serve
1 Heat oil in a large saucepan over medium heat. Add garlic, onion, fennel, and season to taste. Cook, stirring occasionally, until softened (6-8 minutes). Add wine and bring to a simmer. Add chilli, tomatoes, tomato paste, 1 litre stock and bring to a simmer. Reduce heat to low and cook until tomatoes are broken, and soup has reduced slightly (15 minutes).
Meanwhile, pour remaining stock in a small saucepan, add butter and place
