The Signature Seafood Soup is basically my Sicilian Heritage of homeland Mediterranean flavours
“the base itself is quite simple, just garlic, onion, carrot, celery, zucchini, white wine and prawn stock. The crucial elements are the terracotta pot it’s cooked in and the premium Australian seafood cooked into the stew.
Recipe by Lino’s Zuppa from Olio
In a deep stock/casserole pan – heat some evoo on a medium heat and lightly fry celery, carrot, onion, garlic, chilli, basil (leave a little bit for garnish) and cherry tomatoes for 5 minutes.
Add in the white wine and cook this out so that the alcohol evaporates
Now add the squid, prawns, barramundi, mussels and clams – make sure you’re stirring everything so that the seafood becomes coated in with the soft sauteed vegetables.
Add the fish broth and bay leaves into the pot & continue to stir for 10 minutes.
Add in the bisque and the tinned tomatoes and cook for another 10 minutes.
Season well with Salt and Pepper.
Place evenly into 2 deep bowls, drizzle with evoo and remailing fresh basil.
Serve with some crusty bread!
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