Hearty fish soup recipe
information
Preparation time: 20 minutes,
Cooking time: 15 minutes,
Calories: 122 per portion
ingredients
175 g (6 oz) portion haddock, fresh or frozen and thawed
175 g (6 oz) portion cod, fresh or frozen and thawed
1 tablespoon oil
2 onions, thinly sliced
1 celery stick, finely chopped
2 garlic cloves, crushed
400 g (14 oz) can chopped tomatoes
2 tablespoons peeled prawns
juice of 1/2 lemon
1/2 teaspoon sugar
1 tablespoon chopped parsley
3 pinches of ground bay leaves
pinch of dried thyme
generous pinch of powdered saffron
pepper to taste
600 ml (1 pint) boiling water
175 g (6 oz) portion cod, fresh or frozen and thawed
1 tablespoon oil
2 onions, thinly sliced
1 celery stick, finely chopped
2 garlic cloves, crushed
400 g (14 oz) can chopped tomatoes
2 tablespoons peeled prawns
juice of 1/2 lemon
1/2 teaspoon sugar
1 tablespoon chopped parsley
3 pinches of ground bay leaves
pinch of dried thyme
generous pinch of powdered saffron
pepper to taste
600 ml (1 pint) boiling water
method
1. Cut the fish into small pieces. Heat the oil in a saucepan, add the onion and fry for 2 minutes, without browning.
2. Add the celery and fry for 2 minutes, stirring.
3. Stir in the remaining ingredients, bring to the boil, then cover and simmer for 8-10 minutes. Serve hot.
Dried bay leaves keep their flavour for a long time, stored in a screw-topped jar. Crush 2-3 leaves in a pestle and mortar for this soup.
2. Add the celery and fry for 2 minutes, stirring.
3. Stir in the remaining ingredients, bring to the boil, then cover and simmer for 8-10 minutes. Serve hot.
Dried bay leaves keep their flavour for a long time, stored in a screw-topped jar. Crush 2-3 leaves in a pestle and mortar for this soup.
serving amount
serves 4
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