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Italian fish soup
60 g/ 4 tbsp butter
450 g/ 1 Lb assorted fish fillets
450 g/1 Lb. prepared seafood such as squid and prawns.
225 g/ 8 oz fresh crabmeat
1 large onion, sliced
25 g/ ΒΌ cup plain flour
1.2 litres fish stock
100 g dried pasta shapes
1 tbsp anchovy essence
Grated rind and juice of 1 orange
50 ml dry sherry
300 ml double cream
salt and pepper
Melt the butter in a large saucepan, add the fish, seafood, crabmeat and onion and cook on a low heat for 5 minutes.
Add the flour to the mixture stirring well to avoid lumps.
Gradually add the fish stock until the soup boils. Reduce the heat and simmer for 30 minutes.
Add the pasta to the pan and cook for another 10 minutes.
Stir in the anchovy essence, orange rind, orange juice sherry and cream. Season to taste with salt and pepper.
Heat the soup until completely warmed through. Transfer the soup to warm soup bowls and serve hot.
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