4 ts Olive oil

      2    Onions, sliced

      1 lb (480 g) tomatoes, chopped

      2    Garlic cloves, crushed

      1 ts Black peppercorns

      1 tb Chopped fresh oregano

      1 tb Fresh basil, shredded

      1 tb Chopped fresh parsley

  1 1/4 pt (750 ml) chicken or fish

           Stock
      8 tb Tomato puree

      2 oz @60 g) small pasta shells

      8 oz (240 g assorted cooked

           Seafood eg: prawns, crab,
           Mussels and scallops)
      2 tb Dry sherry

      4 ts Single cream

           Salt and freshly ground
           Black pepper
           Chopped parsley, to garnish
  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.