Fish And Prawn Soup - cooking recipe

Ingredients

200 g small broccoli florets
2 tbsp vegetable oil
1 None onion, peeled and chopped
1 None garlic clove, peeled and chopped
1 None courgette, halved lengthways and sliced
125 ml dry white wine
800 ml fish stock
2 None sprigs of fresh bay leaves
500 g white fish fillet, skinned and cubed
125 g large raw peeled prawns
100 g cherry tomatoes, halved
3 tbsp fresh chopped parlsey
3 tbsp fresh chopped dill
65 g Parmesan cheese, grated
1 None lemon, zest only

Preparation

Cook the broccoli florets in a pot of lightly salted water for 5 mins then drain and run under cold water. Set aside. Heat the oil in a large pan and saute the onion, garlic and zucchini for 4-5 mins. Add the wine, fish stock, and bay leaves and bring to a boil. Add the cubed fish and prawns, reduce the heat and simmer for about 10 mins until the fish is just cooked and the prawns are pink. Add the cooked broccoli and cherry tomatoes for the last 2 mins of cooking time.
To serve, mix the chopped parsley and dill in a small bowl with the Parmesan cheese and lemon zest. Ladle the soup into warm bowls and sprinkle with the herb and lemon mixture. Serve with garlic bread.