Simple Seafood Soup – Sabato

Ingredients

• 2-3 tbsp extra virgin olive oil (EVO)
• 1 large onion, thinly sliced
• 1 large fennel bulb, trimmed, thinly sliced
• 500ml El Navarrico Fish Fumet
• 360g Akaroa fresh salmon portions, skin removed, cut in 3cm cubes
• 200g scallops or clams, cleaned
• 200g raw prawn cutlets, deveined
• ¼ Sabato Julie Le Clerc preserved lemon, chopped
• 2-3 Tbsp Pons capers in brine, drained
• 3 tbsp chopped Italian parsley, to garnish