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Shellfish Soup

For a printable version of this recipe, click here.

This recipe takes advantage of the range of frozen shellfish which is available; fresh shellfish can be used where possible.

Ingredients

  • 2 tablespoons olive oil

  • 2 medium onions, peeled and diced

  • 2 cloves garlic, peeled and crushed

  • 1 tin chopped tomatoes with basil

  • ½ pint dry white wine

  • 12 oz mixed shellfish; mussels, scallops, prawns, etc. (defrost if frozen)

Method

  1. Heat oil in a large saucepan and soften the onions and garlic.

  2. Add the tinned tomatoes and the wine and cook for 5 minutes.

  3. Add the shellfish and cook for a further 5 minutes.

  4. Serve piping hot with crusty bread.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.