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How to make 10 minute French style seafood soup recipe

Yield = 4
Prep time: 0:05
Cook time: 0:05
Total time: 0:10

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion
  • 1 small fennel bulb
  • 4 slices crusty bread
  • 1 tablespoon Massel Chicken Stock Powder
  • 400g bottle passata
  • 500g seafood marinara mix
  • 100g (1 cup) frozen sliced green beans
  • 85g (1/3 cup) bought aïoli

Method

  • Step 1 Put the kettle on. Heat the oil in a large saucepan over medium‑high heat. Halve the onion and fennel then thinly slice both, reserving any fennel fronds. Cook the onion and fennel, stirring occasionally, for about 4 minutes or until soft. Toast the bread.
  • Step 2 Add the stock powder, passata and 750ml (3 cups) boiling water. Cover and bring to a simmer then add the marinara mix and green beans. Cover again and return to a simmer then cook for about 2 minutes or until the seafood is opaque. Season.
  • Step 3 Ladle the seafood soup into serving bowls. Dollop with the aïoli and sprinkle with the reserved fennel fronds. Serve with the toast.