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Shellfish Soup
- this recipe takes advantage of the range of frozen shellfish now available;
fresh shellfish can be used where possible

2 tablespoons olive oil
2 medium onions, peeled and diced
2 cloves of garlic, peeled and crushed
1 tin chopped tomatoes with basil
½ pint dry white wine
12 oz. mixed shellfish; mussels, scallops, prawns etc. (defrosted if frozen)		 Heat the oil in a large saucepan and soften the onions and garlic. Add the tinned tomatoes and wine, cook for 5 minutes. Add the shellfish and cook for further 5 minutes. Serve piping hot with crusty bread.

Sample Recipe reprinted from Favourite Cornish Recipes, J Salmon Ltd., Sevenoaks, England 
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