2 Tbsp olive oil
2 cloves garlic, crushed
1 leek, finely sliced
1 celery stick, finely sliced
½ cup sun dried tomatoes, chopped
1 large potato, diced
1 can diced tomatoes
2 tsp sugar
5 ½ cups fish stock
1 cup raw prawns, peeled and deveined
1 ½ cups snapper, diced
1 Tbsp Italian flat leaf parsley, chopped
- Heat oil in a large pot. Add the garlic, leek and celery and cook for 3 minutes until soft. Add the sun dried tomatoes and diced potatoes and cook for 2 minutes. Add the canned tomatoes, sugar and stock and bring to the boil stirring occasionally. Reduce heat and simmer for 15 minutes.
- Add the fish and cook gently for 5 minutes then add the prawns and cook for a further 3 minutes. Season with salt and pepper and stir through the parsley.
Serve with home made crusty garlic bread. ENJOY!
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