Prawn & tomato soup with mussels
| Serves |
|---|
| 4 |
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 sticks celery, finely diced
- 2 cloves garlic, crushed
- 1 long red chilli, finely sliced
- 1/2 teaspoon dried oregano
- 1 x 400 g tin salt-reduced chopped tomatoes
- 1 cup white wine
- 3 cups salt-reduced chicken stock
- 400g uncooked prawns, peeled and deveined, tails intact
- 1kg mussels, scrubbed and debearded
- 1 bunch asparagus, cut into 2 cm pieces
- 100g snow peas, sliced in half on an angle
- 1/4 cup roughly chopped flat-leaf parsley
- 1 tablespoon finely grated lemon zest
Heat the oil in a large heavy-based saucepan over medium heat and cook the onion, celery, garlic, chilli and oregano for 2–3 minutes or until soft.
Add the tomatoes, wine and stock, bring to the boil, then reduce the heat and simmer for 15 minutes.
Add the prawns, asparagus, snow peas and mussels and simmer, covered, for 5 minutes or until the prawns are cooked through, the mussels are open and the asparagus and snow peas are just cooked.
Stir in the parsley and lemon zest and ladle into serving bowls.
1 serve = 1½ units protein, 2 units vegetables, 1 unit fats
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