DirectionsStep1Trim and finely chop the fennel, leek, celery and chilli, and peel and finely chop the garlic. Roughly chop the tomatoes, pick the thyme leaves and chop the fish into chunks.Step2Gently cook the fennel, leek, celery, most of the chilli and the garlic in olive oil over a medium heat, until soft.Step3Add 1 litre water and the wine, bring to the boil, then reduce heat and simmer until vegetables are cooked.Step4Add the tomatoes, thyme and fish. When fish turns opaque, add the prawns, mussels or clams and simmer for 2 minutes until prawns are cooked and mussels are open.Step5Season and serve with a drizzle of extra virgin olive oil and a scattering of fresh chilliIngredientsIngredients1 small bulbFennel1 Leek3 sticksCelery1 Fresh Red Chilli4 clovesGarlic4 Tomatoes1 bunchFresh Thyme440 gramsWhite Fish (from sustainable sources)add Olive Oil1 small glassWhite Wine400 gramsPrawns (mussels or clams, from sustainable sources)add Extra Virgin Olive OilSee moreNutritionalNutritional260 Calories11 gTotal Fat121 mgCholesterol11 gCarbohydrate456 mgSodium26 gProteinFrom jamieoliver.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Southern Indian rice and seafood soup
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