Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts Olive oil
2 Onions, sliced
1 lb (480 g) tomatoes, chopped
2 Garlic cloves, crushed
1 ts Black peppercorns
1 tb Chopped fresh oregano
1 tb Fresh basil, shredded
1 tb Chopped fresh parsley
1 1/4 pt (750 ml) chicken or fish
Stock
8 tb Tomato puree
2 oz #60 g) small pasta shells
8 oz (240 g assorted cooked
Seafood eg: prawns, crab,
Mussels and scallops)
2 tb Dry sherry
4 ts Single cream
Salt and freshly ground
Black pepper
Chopped parsley, to garnish

1. Heat the oil in a saucepan. Add the onions and cook gently for 3
minutes. Add the tomatoes, garlic, peppercorns and herbs, and cook
gently for 10 minutes or until the tomatoes are soft. 2. Add half the
stock, bring to a boil and then reduce the heat, cover and simmer
gently for 15 minutes. 3. Strain the soup through a fine sieve, using
the back of a wooden spoon to 'press' the vegetables. Discard the
vegetables and return the soup to a clean saucepan. 4. Add the
remaining stock, tomato puree and pasta. Bring to a boil, and then
reduce the heat and simmer for 15 minutes, or until the pasta is al
dente. 5. Stir in the assorted seafood and the dry sherry and heat
through for 5 minutes. Season to taste with salt and pepper. 6. Ladle
the soup into warm bowls. Swirl a teaspoon of single cream into each
serving. Sprinkle with the chopped parsley and serve at once.

Preparation time: 15 minutes Cooking time: 45 minutes Freezing
recommended after step 4

Look out for the tiny conchigliette pasta - a smaller version of the
conchigtie (conch shells) or use maruzze (seashell) pasta shapes in
this delicious soup.

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