Saturday, 14 September 2013

Mediterranean Fish Soup

Juicy chunks of fish and sumptuous shellfish are cooked in a flavoursome stock. Serve with rice, toasted bread or maybe rice noodle.

1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
1 1/4 cup fresh fish stock
2/3 cup white wine/vinegar
1 bay leaf
1 spring each fresh thyme, rosemarry and oregano
450g fish fillet (cod/dory/halibut) skinned and cut into cubes
450g fresh mussel, prepared
400g can chopped tomatoes
225gm peeled prawn
Salt & pepper
Spring of thyme, to garnish

  1. Heat the olive oil in a large saucepan and gently fry the onion and garlic for 2 - 3 minutes until just softened.
  2. Pour in the stock and wine and bring to the boil.
  3. The bay leave and herbs together with clean string and add to the saucepan together with the fish and mussels. Stir well, cover and simmer for 5 minutes.
  4. Stir in the tomatoes and prawn and continue to cook for a further 3 -4 minutes until piping hot and the fish is cooked though.
  5. Discard the herbs and any mussels that have not opened. Season to taste, then ladle into serving bowl.
  6. Garnish with springs of fresh thyme and serve with rice, bread or maybe rice noolde.

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