Fish | Soup

Fish soup

February 7, 2016

This is a vibrant and fairly easy fish soup from the wonderful “Delicious” website. The recipe makes a fair amount so feel free to freeze what you don’t eat.

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3 tbsp oil
1 medium chopped onion
2 medium leeks, chopped
2 red peppers, diced
2 garlic cloves, crushed
A large pinch of saffron
1 dried hot red chilli (optional)
1 fresh bay leaf
½ tsp dried thyme
400g can chopped plum tomatoes
9 fl oz dry white wine
8 oz potato, cut into 2cm cubes
16 fl oz fish stock
1 1/2 mixed skinless fish fillets (such as halibut, bass or cod), cut into 1 1/2 inch chunks
1/2 cup double/heavy cream
Large bunch of fresh flatleaf parsley, finely chopped

For the croutons

6 oz ciabatta (preferably 1 day old), torn into large chunks
3 tbsp olive oil
¼ tsp thyme

Heat the oil in a large soup pot over a medium-heat. Add the onion and sweat for 10-12 minutes until translucent.
Add the leek, red pepper, garlic and saffron. Cook for 1 minute, then add the chili (if using), bay leaf and thyme. Cook for 3-5 minutes, stirring occasionally.
Preheat the oven to 400 F/200°C/gas 6.
Stir in the tomatoes, cook for 1 minute, then add the wine and potato and cook for 10 minutes. Add the stock and fish and simmer for 5 minutes. Add the cream, bring to a boil, then take it immediately off the heat. Stir through most of the parsley, then season to taste.
Meanwhile, make the croutons. Toss the bread in the olive oil and thyme, then season well. Spread out on a baking tray and bake for 10 minutes or until crisp and golden.
Ladle the soup into bowls (discard the chili, if using) and serve topped with the croutons and the remaining parsley.