Fish and fennel soup | Reader's Digest Asia

Ingredients

• 2 tablespoons extra virgin olive oil1 leek, white part only, sliced
• 1 bulb of fennel, roughly chopped
• 300 ml dry white wine
• 1 litre fish stock
• 125 g conchigliette (soup pasta shells)
• 500 g white fish fillets, skinned and cut into chunks
• 2 tomatoes, peeled, seeded and chopped1 tablespoon cornflour
• 125 g peeled cooked prawns
• ½ teaspoon chilli sauce, or to taste
• 2 tablespoons pouring cream
• 2 tablespoons chopped fresh parsley
• salt and pepper