Diane Seed's Roman Good Friday Seafood Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 kg large unpeeled shrimp or 1 kg prawns or 1 kg lobster
• 2 liters fish stock (made from the washed but discarded heads and shells, 1 celery stick, 1 carrot, 1 small onion)
• 1 bay leaf
• salt and pepper, to taste
• 4 garlic cloves
• 200 g italian tomatoes, peeled
• 2 salted anchovies, whole or 6 anchovy fillets
• parsley, garnish
• 4 tablespoons olive oil, garnish
• salt, if needed
• chili pepper (optional)
• crusty bread, thickly sliced and toasted (to accompany)

Recipe

• 1 clean the shellfish.
• 2 now take the heads and shells from shellfish to make the fish stock. boil together with the celery carrot and onion for 20 minutes.
• 3 in a large pot,heat the oil and add the finely chopped anchovy, garlic and parsley.
• 4 puree the tomatoes and stir into the fish stock.
• 5 when the garlic begins to turn colour add the filtered stock and simmer for 20 minutes.
• 6 cut the shellfish into thin strips and add to the soup. cook for a further five minutes then add the chilli pepper, if desired.
• 7 check the salt.
• 8 drizzle over olive oil and scatter over chopped parsley.
• 9 serve with thick slices of toasted good quality bread.