Fish Soup

    1 hour 30 min

    This flavoursome dish takes a little time to make, but the results are really worth it. Large chunks of fish are simmered in a delicious soup, seasoned with parsley, white wine, tomatoes and garlic.

    1 person made this

    Serves: 6 

    • 900g fillets mixed fish, cut into large chunks and rinsed
    • 6 tablespoons olive oil
    • 1 onion, finely chopped
    • 1 stick celery, chopped
    • 1 carrot, chopped
    • 4 tablespoons chopped fresh parsley
    • 175ml white wine
    • 3 tomatoes, peeled and chopped
    • 2 cloves garlic, finely chopped
    • 1.5 litres boiling water
    • salt and ground black pepper
    • French bread, sliced to serve
    • olive oil to serve

    Prep:40min  ›  Cook:50min  ›  Ready in:1hr30min 

    1. Heat oil in a large saucepan over medium-low heat. Saute onion until just softened. Add celery and carrot; saute for 5 minutes more. Stir in parsley.
    2. Pour in wine and turn up the heat. Bring mixture to the boil and reduce by half.
    3. Stir in tomatoes and garlic. Cook for 3-4 minutes, stirring occasionally. Pour in boiling water and bring back to the boil. Cook for 15 minutes.
    4. Add fish and simmer for 10-15 minutes or until the fish is cooked. Season with salt and pepper.
    5. Remove fish from soup and set aside. Place contents of the pan in a liquidiser and puree until smooth. Taste again for seasoning. If the soup is too thick, add a little more water.
    6. To serve, return fish to the soup and heat to simmering. Toast bread and sprinkle with olive oil. Place 2-3 pieces of toasted bread in a soup bowl before pouring soup on top.

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