Seafood Bisque

Directions

Heat the oil in a saucepan.

Add the onions and cook gently for 3 minutes.

Add the tomatoes, garlic, peppercorns and herbs, and cook gently for 10 minutes or until the tomatoes are soft.

Add half the stock, bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes.

Strain the soup through a fine sieve, using the back of a wooden spoon to ‘press’ the vegetables.

Discard the vegetables and return the soup to a clean saucepan.

Add the remaining stock, tomato purée and pasta.

Bring to a boil, and then reduce the heat and simmer for 15 minutes, or until the pasta is al dente.

Stir in the assorted seafood and the dry sherry and heat through for 5 minutes.

Season to taste with salt and pepper.

Ladle the soup into warm bowls.

Swirl a teaspoon of single cream into each serving.

Sprinkle with the chopped parsley and serve at once.