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Sicilian Style Fish Soup with Cheesy Sundried Tomato and Olive Breadsticks

Sicilian Style Fish Soup

Sicilian Style Fish Soup with Cheesy Sundried Tomato and Olive Breadsticks

Recipe by: Claire Winstanley
Serves: 4
Preparation time: 15min
Cooking time: 20min 

1 onion, finely chopped
1 fennel bulb, sliced
3 celery stalks, finely chopped
½ teaspoon chilli flakes
2 cloves garlic, crushed
¼ cup white wine
2 sachets Woolworths poached fish stock concentrate (makes 2 cups)
2 cans Italian Whole Cherry Tomatoes
2 (Avg 350g each) Angelfish Fillets
1 punnet Italian parsley, roughly chopped
1 lemon, juice and zest
4Pk Ciabatta Bread Sticks 
Sun-Dried Tomato & Olive Medium Fat Butter 75g
1 cup grated mozzarella
salt and black pepper

Preheat the oven to 180’c. Add the onion, fennel, celery, chilli and garlic to a medium heated pan and cook until soft. Add the white wine and reduce slightly. Pour the fish stock in, together with the tomatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15 minutes to break up the tomatoes. Chop the fish into large chunks and add to the soup. Cook for 8-10 minutes until fish is cooked through. During the final 10 minutes prepare the breadsticks. Cut the ciabatta sticks in half lengthways, spread a generous layer of the Sun-Dried Tomato & Olive butter and sprinkle with mozzarella. Place in the oven until the cheese has melted and the bread toasted. Add a squeeze of lemon juice and taste the soup. Season with salt and black pepper if needed. Finish with chopped parsley and lemon zest.

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