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Pasta Seafood Soup

ingredients

10 oz (300 g) green fettuccine
1 lb (400 g) frozen, mixed seafood
2 onions
3 tbsp olive oil
2 cloves of garlic pepper
2 pints (1 litre) fish stock
2 tbsp tomato puree
1 bunch tarragon

method

1. Cook the pasta in slightly salted water for about 20 minutes or for as long as it says on the packet.

2. Wash and dry the seafood. Peel and dice the onions. Heat the oil in a pot and gently cook the onions. Add the seafood

3. Peel, crush and add the cloves of garlic. Season well with salt and pepper. After about 5 minutes slowly add the fish stock.

4. Simmer gently for about 10 minutes on a low heat. Add the tomato puree. Drain the cooked pasta, hold it under running cold water for a second and add to the soup.

5. Wash and dry the tarragon. Pluck the leaves from the sprigs. Serve the soup and garnish with the tarragon leaves.

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