Seafood in White Wine Broth

INGREDIENTS
  • 300g firm white fish fillet, cut into serving pieces
  • 8 large prawns, shelled and deveined
  • a dozen clams
  • 250ml white wine
  • 500 ml chicken stock
  • 2 tablespoons olive oil
  • 50g white onion, chopped
  • 2 cloves garlic, minced
  • 10 cherry tomatoes, halved
  • 1 tablespoon capers
  • fresh parsley, finely chopped
  • salt and pepper to taste
COOKING METHOD
  1. Heat 1 tablespoon of oil and sauté garlic and onion over medium heat.
  2. Add prawns and clams, giving them a quick stir.
  3. Add wine, chicken stock, capers and tomatoes.
  4. Cover and when soup is boiling, add fish to broth to cook.
  5. Season with salt and pepper if necessary.
  6. Sprinkle with parsley and serve.