4 ts Olive oil
2    Onions, sliced
1 lb (480 g) tomatoes, chopped
2    Garlic cloves, crushed
1 ts Black peppercorns
1 tb Chopped fresh oregano
1 tb Fresh basil, shredded
1 tb Chopped fresh parsley
1 1/4 pt (750 ml) chicken or fish
Stock
8 tb Tomato puree
2 oz (60 g) small pasta shells
8 oz (240 g) assorted cooked
Seafood eg: prawns, crab,
Mussels and scallops
2 tb Dry sherry
4 ts Single cream
Salt and freshly ground
Black pepper
Chopped parsley, to garnish

1. 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. 2. Add half the stock, bring
to a boil and then reduce the heat, cover and simmer gently for 15 minutes.
3. 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. 4. Add the remaining stock, tomato puree and pasta. Bring
to a boil, and then reduce the heat and simmer for 15 minutes, or until the
pasta is al dente. 5. Stir in the assorted seafood and the dry sherry and
heat through for 5 minutes. Season to taste with salt and pepper. 6. Ladle
the soup into warm bowls. Swirl a teaspoon of single cream into each
serving. Sprinkle with the chopped parsley and serve at once.

Preparation time: 15 minutes Cooking time: 45 minutes Freezing recommended
after step 4

Look out for the tiny conchigliette pasta – a smaller version of the
conchigtie (conch shells) or use maruzze (seashell) pasta shapes in this
delicious soup.