份量Serve: 6
| 材料 | INGREDIENTS |
| 1個 紅洋蔥 | 1 red onion |
| 2條 芹菜 | 2 sticks celery |
| ½小撮茴香 | ½ small bulb fennel |
| 2瓣大蒜 | 2 cloves garlic |
| 1個紅色辣椒，去籽 | 1 red chilli, deseeded |
| 2 湯匙橄欖油 | 2 tablespoons olive oil |
| 1 杯白酒 | 1 glass dry white wine |
| 800 克切碎番茄 | 800 g chopped plum tomatoes or passata |
| ½ 南瓜，去皮和去籽 | ½ butternut squash, peeled and grated |
| 500 毫升有機魚湯 | 500 ml organic fish stock |
| 200 克三文魚排、 剝皮 | 200 g salmon fillet, from sustainable sources, ask your fishmonger, skinned |
| 300 克比目魚排，剝皮 | 300 g halibut fillet, from sustainable sources, ask your fishmonger, skinned |
| 12 原隻蝦或海螯蝦，去殼 | 12 raw peeled prawns or langoustine tails, from sustainable sources, ask your fishmonger |
| ½ 檸檬 | ½ lemon |
| 1 大把新鮮平葉歐芹，切碎 | 1 large handful fresh flat-leaf parsley, chopped |
做法 Method
1. 將洋蔥、 芹菜、 茴香、 大蒜和辣椒切碎。把油倒在大鍋並燒熱，加入洋蔥、 芹菜、 茴香、 大蒜、 辣椒炒至軟身。加酒、 番茄、 南瓜和魚湯煮至沸騰。把蓋蓋上煮 30 分鐘。加入調味，稍為擠壓番茄。
Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
2. 將三文魚和比目魚稍為切細份並放到鍋裡。加入蝦，上蓋燜煮 10 分鐘或直到剛剛煮熟的狀態。
Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
3. 試味，好需要可著量加鹽、胡椒和檸檬汁。
Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
4. 食用前灑少許橄欖油和歐芹碎。
Serve drizzled with olive oil and sprinkled with the chopped parsley.
More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/sicilian-fish-soup
Special thanks on translation: Ms. Anita M Bailey
