Recipe: Seafood Bisque for Jim

SEAFOOD BISQUE

4 tsp olive oil
2 onions, sliced
1 lb (480 g) tomatoes, chopped
2 garlic cloves, crushed
1 tbsp chopped fresh oregano
1 tbsp fresh basil, shredded
1 tbsp chopped fresh parsley
1 tsp black peppercorns
1 1/4 pint (750 ml) chicken or fish stock, divided use
8 tbsp tomato puree
2 oz @60 g) small pasta shells*
8 oz (240 g assorted cooked seafood eg: prawns, crab, mussels and scallops)
2 tbsp dry sherry
4 tsp single cream
salt and freshly ground black pepper
chopped parsley, to garnish

Heat the oil in a saucepan. Add the onions and cook gently for 3 minutes.

Add the tomatoes, garlic, peppercorns and herbs, and cook gently for 10 minutes or until the tomatoes are soft.

Add half the stock, bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes.

Strain the soup through a fine sieve, using the back of a wooden spoon to 'press' the vegetables.** Discard the vegetables and return the soup to a clean saucepan.

Add the remaining stock, tomato puree and pasta. Bring to a boil, and then reduce the heat and simmer for 15 minutes, or until the pasta is al dente.

Stir in the assorted seafood and the dry sherry and heat through for 5 minutes. Season to taste with salt and pepper.

Ladle the soup into warm bowls. Swirl a teaspoon of single cream into each serving. Sprinkle with the chopped parsley and serve at once.

*Look for the tiny conchigliette pasta - a smaller version of the conchigtie (conch shells) or use maruzze (seashell) pasta shapes in this delicious soup.

**Freezing recommended after step 4 (after straining the soup).

Servings: 4