Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavours are extracted, forming a broth.

Ingredients

Olive oil
2 small onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1-2 sweet peppers (any colour), deseeded and finely chopped
20ml good dry white wine
500g carton or tin chopped tomatoes with olive oil and garlic
1.5 litres vegetable stock
500ml fish stock
8 tomatoes, roughly chopped
2 anchovy fillets in oil, drained
Salt
Pepper
250g monkfish tail, all bones removed and flesh cut into cubes
250g frozen seafood, defrosted and rinsed
2 handfuls small soup pasta
Handful olives (black or green), stoned and finely chopped
Fresh crusty bread, to serve

2 small onions, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 4 garlic cloves, finely chopped 1 -2 sweet peppers (any colour), deseeded and finely chopped 20 ml good dry white wine 500 g carton or tin chopped tomatoes with olive oil and garlic 1 5 litres vegetable stock 500 ml fish stock 8 tomatoes, roughly chopped 2 anchovy fillets in oil, drained 250 g monkfish tail, all bones removed and flesh cut into cubes 250 g frozen seafood, defrosted and rinsed 2 handfuls small soup pasta

Method
In a large pot heat the olive oil and gently fry the onions, carrots, garlic, celery and peppers until soft but not coloured. Add dry white wine and simmer for 5 minutes.
Stir in the chopped tomatoes and both stocks. Add the fresh tomatoes and the anchovy fillets, and then add a little black pepper. Cover and simmer for about 40 minutes.
Add the cubes, the seafood and the pasta. Cover and simmer for 20 minutes, stirring occasionally to prevent the pasta from sticking.
Serve sprinkled with the chopped olives and served with fresh crusty bread.