BUON APPETITO!
BRODETTO (RUSTIC ITALIAN SEAFOOD SOUP)
SERVES 4-6 PREP 20 MINS COOK 50 MINS
• 2 tbsp olive oil
• 750g green prawns, peeled, deveined (heads and shells reserved)
• 7 cups water
• 1 onion, finely chopped
• 1 fennel bulb, finely chopped
• 1 carrot, finely chopped
• 2 anchovy fillets
• 1 garlic clove, finely chopped
• 1 tbsp thyme leaves, plus extra to serve
• 1 tbsp tomato paste
• ½ tsp each dried chilli flakes and fennel seeds
• 1 cup white wine
• ¼ cup risoni
• 500g black mussels, scrubbed
• extra-virgin olive oil, to serve
• finely grated lemon zest, to serve
• toasted bread, to serve
1 In a large, heavy-based saucepan, heat half the oil on medium. Cook prawn shells and heads, stirring, 3-4 mins until lightly browned. Add water and bring to boil. Reduce heat to low and simmer, covered, 15 mins. Pour through a fine sieve, discarding solids. Set aside.
2 Meanwhile, in a large saucepan, heat remaining oil on medium. Saute onion, fennel, carrot, anchovies, garlic and thyme 6-8 mins, until onion and fennel soften.
3 Stir in tomato paste and spices, cook 2 mins. Deglaze pan with wine and simmer 3
