Delnevo’s Tuscan Fish Soup

Ingredients

• Delnevo’s Pomdoro sauce
• 100g cod fillet, cut into 4 pieces
• 2 calamari tubes, cut into rings
• 10 mussels
• 10 clams
• 6 tiger prawns, peeled and deveined 
• 1 shallot, finely chopped 
• 1 chilli, finely chopped
• 100ml white wine 
• 5g parsley, finely chopped
• 1 clove garlic, minced
• 5 tbsp extra virgin olive oil 
• 150ml fish stock or water
• Maldon sea salt
• Black pepper

Serves 2

Method; 

1. Add the oil to a large pan on a low-medium heat. Add the garlic, shallots and chilli. season with salt and pepper and sweat for roughly 90 seconds.
2. Add the calamari and turn up to a medium heat. Season with salt and cook for 30 seconds.
3. Add the clams and mussels cook for a further 30 seconds before adding the wine and then reduce liquids by half.
4. Add Delnevo's pomodoro sauce and fish stock, then cover with a lid and cook for 1-2 minutes, checking that the clams and mussels are all open. Dispose of any that stay closed when finished cooking.
5. Add the cod and prawns, mix well and cook for a further 2-3 minutes until the cod and prawns are cooked through.
6. Sprinkle with chopped parsley and serve.