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.
Add half the stock, bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes.
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.
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.
Stir in the assorted seafood and the dry sherry and heat through for 5 minutes. Season to taste with salt and pepper.
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.