Easy recipe Chunky Zuppa Di Pesce Recipe

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two tablespoons olive oil (Recipes by ingridients olive oil) one small fennel (Recipes by ingridients fennel) bulb, sliced one small onion, sliced three garlic cloves, thinly sliced about five parsley stalks three/four cup (one hundred and eighty-fiveml) white wine two x four hundredg cans whole tomatoes, drained, juice of one can reserved two cups (about five hundredml) fish stock one.about fivekg seafood marinara mix* two tablespoons roughly chopped flat-leaf parsley Shaved parmesan, to serveStep one Heat oil in a large saucepan over medium-low heat. Add fennel (Recipes by ingridients fennel) and cook, stirring, for about five minutes. Chunky Zuppa Di Pesce Recipe. Add onion and garlic, and cook for a further ten minutes until fennel (Recipes by ingridients fennel) is soft. Add parsley and wine, then reduce for about five minutes. Add tomatoes and reserved juice, breaking up with a wooden spoon. Top with stock and one cup (two hundred and fiftyml), water (Recipes by ingridients water) then increase heat to medium and simmer for fifteen minutes. Increase heat to high, add seafood and cook, covered, for four-about five minutes until shellfish have opened and prawns and fish are opaque. Serve in bowls, garnished with parsley and parmesan..