Capri Seafood Soup (Zuppa Di Frutti Di Mare Caprese)
Servings 6

3 tablespoons olive oil
1 onion, thinly sliced
4 fl oz dry white wine
1 lb mussels, cleaned
4 large ripe tomatoes, peeled, seeded and chopped
2 teaspoons chopped fresh marjoram
2-1/2 pints basic fish stock
1 bay leaf, halved
salt and freshly ground black pepper
1-1/2 lb thick white-fleshed fish fillets 1 lb whole uncooked large prawns
12 oysters in shell (optional)
finely chopped flat-leaf parsley
crusty bread, to serve

Heat the oil in a saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for several seconds. Add the wine and mussels, cover and simmer for 4-5 minutes, until the mussels open, shaking the pan occasionally. Remove the mussels to a bowl (discard any that have not opened) and set aside. Add the tomatoes and marjoram to the wine and onion mixture, cover and simmer for about 15 minutes, until the tomatoes are soft. Mash to a puree. Add the stock, bay leaf, and salt and pepper to taste. Bring the liquid to the boil, then reduce the heat. Cut the fish into 5 cm/2 in pieces, add to the saucepan and simmer gently for 10 minutes. Add the prawns and simmer for about 4 minutes, until they turn pink. Scrub, open and remove the oysters from the shells-leave tow or three oysters in half shells for garnishing, if desired. Remove the top shells of the mussels and discard. Add the mussels and oysters to the soup during the last 2 minutes while the prawns are cooking. Pour the soup into a large bowl or soup tureen, garnish with oysters if desired, sprinkle with parsley and serve with crusty bread.