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.