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Fish Recipes: Fish Soup with Anellini

Updated on June 5, 2011

Fish Soup with Anellini

The following ingredients for making Fish Soup with Anellini serve 6 people. If you’re hoping to serve more, you need to add extra ingredients. The ingredients to serve 6 people include:

·         2 tbsp of olive oil

·         2 sliced onions

·         1 finely chopped garlic clove

·         1 litre\32 fl oz fish stock or water

·         400g\14 oz canned and chopped tomatoes

·         1\4 tsp of herbes de provence

·         1\4 tsp saffron threads

·         115g\4 ox dried anellini

·         Salt and pepper

·         450g\1 lb monkfish fillet which should be cut into chunks

·         18 live, scrubbed and debearded mussels

·         225g\8 oz raw, shelled and deveined raw prawns with tails on

How to Make Fish Soup with Anellini

1)      First of all, the olive oil needs heating in a large saucepan. Add onions, garlic and cook with low heat. Stir occasionally for about 5 minutes until the onions are soft.

2)     Add the fish stock along with the tomatoes and its can juices, herbs, saffron and pasta. Season the mixture with salt and pepper and bring to the boil for 15 minutes.

3)     Add fish, mussels and prawns altogether and re-cover the pan for another 5-10 minutes of simmering until the mussels have opened as well as prawns changing colour and the fish is opaque and flaky. However, throw away any mussels that haven’t opened up and ladle the soup into bowls to serve.


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