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Create mouth-watering Italian classics at home using our easy recipes

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BRODETTO (RUSTIC ITALIAN SEAFOOD SOUP)

SERVES 4-6 PREP 20 MINS COOK 50 MINS

TIP Making your own prawn stock gives this soup a wonderful depth of flavour.

• 2 tbsp olive oil

• ½ tsp each dried chilli shells and heads, stirring, pan with wine and simmer

• 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 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 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

3 mins, until reduced by half.

4 Add prawn stock and risoni. Bring to boil, reduce heat to low. Simmer, covered, 10 mins until vegetables are tender.

5 Add mussels and prawns to simmering soup. Cook, covered, 3 mins until mussels open and prawns are just cooked through. Serve in bowls, drizzled with olive oil and topped with lemon zest and extra thyme leaves. Accompany with toasted bread.