Recipe for Fish, Prawn and Potato Soup 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 x Leeks, trimmed and washed, (or 1 onion, peeled and sliced)
2 x Cloves garlic, peeled and crushed
500 gm Ripe tomatoes, peeled and chopped, (or 1 X 415 g can peeled tomatoes)
1 cup Dry white wine
1/2 cup Water
1/4 tsp Dried turmeric
1/2 tsp Dried oregano
1 pch Fennel seeds, (optional)
3 med -sized potatoes
1 x 1 kilogram thick ling or gemfish fillets, skinned and chopped into suitable sized chunks
1 kg Raw king prawns, peeled and de-veined
2 tbl Chopped fresh parsley
Instructions:
Instructions: Slice leeks, discarding the green section. Cook the leeks (or sliced onion)

gently in olive oil in a large saucepan until soft and glossy. Add the garlic, tomatoes, wine, water, turmeric, oregano, and fennel seeds (if used). Simmer 15 minutes. Peel potatoes and cut each into 6 or 8 chunks, add to soup, and cook for about 10 minutes. Now add the chunks of fish and the peeled prawns and simmer until cooked, about 5 minutes, adding more water if necessary. Season with salt and pepper and serve sprinkled generously with chopped fresh parsley.

Serves 6 to 8

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