Very Fishy Soup

• 3 tablespoons olive oil
• 1 stalk celery, finely chopped
• 1 leek, cut into thin rings
• 1 fennel bulb, quartered,tops and core removed,then cut into thin strips
• 1 red onion, finely chopped
• 2 cloves garlic, crushed
• 1 red chili pepper, seeds removed and finely cut
• 1 (14 ounce) can chopped tomatoes
• 1 bay leaf
• 12 teaspoon turmeric
• 1 teaspoon dried oregano
• 12 cup white wine
• 3 -4 cups fish stock or 3 -4 cups vegetable stock or 3 -4 cups chicken stock
• 1 12 lbs white fish fillets, approx
• 8 large raw prawns, shelled or with shells left on
• salt
• white pepper
• 2 -3 tablespoons chopped parsley
• 2 -3 tablespoons chopped basil

1. Heat the oil in a large pan and fry your celery, leek, onion, garlic and chili for 5 minutes.
2. Add tomatoes, bay leaf, turmeric, oregano, white wine and simmer for 5 minutes.
3. Add 3 cups of the stock; bring to the boil simmer for another 5 minutes.
4. Now add the fish and after 3-4 minutes add the prawns, when they turn pink the soup is ready.
5. If you want more liquid add the remaining stock.
6. Season with salt and pepper; sprinkle the parsley and basil over the soup.
7. Serve good bread with this soup!

olive oil, celery, fennel bulb, red onion, garlic, red chili pepper, tomatoes, bay leaf, turmeric, oregano, white wine, fish, white fish, prawns, salt, white pepper, parsley, basil

Taken from www.food.com/recipe/very-fishy-soup-40620 (may not work)