INGREDIENTS 1 kilo white flesh fish fillet, in bites 2 tbsp Horio Koroneiki variety olive oil 2 leeks, thinly sliced 2 finely chopped carrots 1 finely chopped celery 2 mashed garlic cloves 1 small finocchio in sticks 2 cans (400gr) tomato paste 1 bay leaf 1 large glass of white wine 1,25 lt fish or vegetable stock 500 gr raw shrimp, peeled 2 tbsp chopped parsley
- Heat Horio Koroneiki variety olive oil in a large pot. Add leek, carrot, celery and garlic and cook over medium-low heat for 7-10 minutes, stirring.
- Add finocchio, tomato, bay leaf, wine and stock and bring to a boil. Cook for 30 minutes (these steps can be made up to two days before).
- When ready to serve (heat previous step mixture), add fish and shrimp. Bring to a boil and simmer for a few minutes until fish is ready.
- Sprinkle with parsley and serve.