| 1 | Heat the oil in a saucepan. |
| 2 | Add the onions and cook gently for 3 minutes. |
| 3 | Add the tomatoes, garlic, peppercorns and herbs, and cook gently for 10 minutes or until the tomatoes are soft. |
| 4 | Add half the stock, bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes. |
| 5 | Strain the soup through a fine sieve, using the back of a wooden spoon to "press" the vegetables. |
| 6 | Discard the vegetables and return the soup to a clean saucepan. |
| 7 | Add the remaining stock, tomato puree and pasta. |
| 8 | Bring to a boil, and then reduce the heat and simmer for 15 minutes, or until the pasta is al dente. |
| 9 | Stir in the assorted seafood and the dry sherry and heat through for 5 minutes. |
| 10 | Season to taste with salt and pepper. |
| 11 | Ladle the soup into warm bowls. |
| 12 | Swirl a teaspoon of single cream into each serving. |
| 13 | Sprinkle with the chopped parsley and serve at once. |
| 14 | preparation time: 15 minutes cooking time: 45 minutes freezing recommended after step 4 |
| 15 | 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. |
