Ingredients
12 shrimp (large in shell)
1 lb Halibut
1 fennel bulb sliced thin
3 carrots, sliced
1 onion, sliced
2 cup prawn stock from shells
2 cup white wine
1 can tomatoes
3 bay leaves
1/2 tsp fennel seed
1/4 tsp cayenne
Preparation
Saute fennel, carrot, onion in olive oil and butter
Add stock, seasonings and 1 1/2 cup wine - simmer 20 minutes
Add tomatoes part way through
Add rest of wine and halibut for 5 minutes
Add prawns for another 5 minutes
Serve over croutons and aioli in soup bowls
