Fish And Prawn Soup

• 2 1/4 cups broccoli florets small
• 2 tablespoons vegetable oil
• 1 onion peeled and chopped
• 1 garlic clove peeled and chopped
• 1 courgette halved lengthways and sliced
• 1/2 cup dry white wine
• 3 3/8 cups fish stock
• 2 sprigs fresh bay leaves
• 1 1/8 pounds white fish fillet skinned and cubed
• 4 3/8 ounces raw peeled prawns large
• 5/8 cup cherry tomatoes halved
• 3 tbsp fresh chopped parlsey
• 3 tablespoons dill fresh chopped
• 2/3 cup Parmesan cheese grated
• 1 lemon zest only

1. Cook the broccoli florets in a pot of lightly salted water for 5 mins then drain and run under cold water. Set aside. Heat the oil in a large pan and saute the onion, garlic and zucchini for 4-5 mins. Add the wine, fish stock, and bay leaves and bring to a boil. Add the cubed fish and prawns, reduce the heat and simmer for about 10 mins until the fish is just cooked and the prawns are pink. Add the cooked broccoli and cherry tomatoes for the last 2 mins of cooking time.
2. To serve, mix the chopped parsley and dill in a small bowl with the Parmesan cheese and lemon zest. Ladle the soup into warm bowls and sprinkle with the herb and lemon mixture. Serve with garlic bread.

broccoli florets small, vegetable oil, onion, garlic, white wine, fish stock, bay leaves, white fish, cherry tomatoes, parlsey, dill, parmesan cheese, lemon zest only

Taken from www.yummly.com/recipe/Fish-and-Prawn-Soup-1412374 (may not work)