200 g salmon fillet, from sustainable sources, ask your fishmonger, skinned
300 g halibut fillet, from sustainable sources, ask your fishmonger, skinned
12 raw peeled prawns or langoustine tails, from sustainable sources, ask your fishmonger
1 large handful fresh flat-leaf parsley, chopped
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.
Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
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
1. 取出一個大小洽當的煮食鍋，用橄欖油把洋蔥略炒 5 分鐘至半透明和軟身。用繩將百里香綁起來，跟根芹菜、薯仔和雞湯加到鍋裡去。
In an appropriately sized pot, slowly fry the onion in the olive oil for about 5 minutes until translucent and soft but not coloured at all. Get your bunch of thyme, tie it up with a little string and add to the pot with the celeriac, potatoes and stock.
2. 煮至沸騰後再炆煮 40 分鐘，直到蔬菜變軟身。加入奶油煮至沸騰，然後取出百里香，其他的倒入食物處理器攪拌。
Bring to the boil and simmer for 40 minutes until the vegetables are tender. Add the cream, bring back to the boil, then remove the thyme and purée the mixture in a liquidizer or food processor.
3. 試味，要一匙接一匙的添加松露油 — 不同品牌的松露油味道不一。
Season carefully to taste, adding the truffle oil tablespoon by tablespoon – the oil can vary in strength depending on the brand.
Divide between your serving bowls. Feel free to improvise by adding croûtons, a little extra cream or, if you’re really lucky, some real black or white truffles shaved over the top.
5. 試試這個： 飲用前撒上一些切碎的香菜、芹菜葉、少許橄欖油和檸檬汁。
Try this: If you want to give an edge to this comforting soup, try dressing some chopped parsley and celery leaves with a little olive oil and lemon juice. Sprinkle over the soup at the last minute before serving.