Fish soup recipe
This fish soup recipe is a great way to feed the family, and works as a dinner party starter, too - it's packed with flavour so is sure to impress. Serve with fresh crusty bread and a sprinkle of chopped olives.
See method- Serves 6
- 30 mins to prepare and 1 hour to cook
- 368 calories / serving
Ingredients
- good glug 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
- good glug dry white wine
- 500g carton or tin chopped tomatoes with olive oil and garlic
- 1½ 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
Each serving contains
- Energy
- 1550kJ 368.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 2.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 46.6gProtein 23.4gFibre 5.7g
Method
- In a large heavy-bottomed pan, heat the olive oil and gently fry the onions,carrots, garlic, celery and peppers until soft but not coloured. Add a good glug of dry white wine and simmer for 5 mins.
- Stir in the choppedtomatoesand both stocks. Add the fresh tomatoes and the anchovy fillets, then add a little black pepper. Cover and simmer for about 40 mins.
- Add the monkfish tail cubes, the seafood and the pasta. Cover and simmer for 20 mins, stirring occasionally to prevent the pasta from sticking.
- Serve in big bowls, sprinkled with the choppedolivesand served with chunks or fresh crusty bread.
*Inspired by Johanne T. featured in the Realfood Cookbook
