This light, tasty fish soup requires minimal time, effort and energy and is the ideal mid-week dinner.
Ingredients
- 2 tbsp olive oil
- 1 red onion, sliced into wedges
- 100g Marks & Spencer Terribly Clever Fish Casserole Sauce Base
- 250g passata
- 250ml fresh vegetable stock, hot
- 180g new potatoes, halved
- 200g mixed seafood (such as skinless cod fillet, cubed, and peeled raw king prawns)
- 2 tbsp Waitrose Cooks’ Ingredients Puttanesca Mix (or a mixture of 3-4 chopped black olives, 2 chopped anchovies, 1 tsp chopped capers, 1 tbsp extra-virgin olive oil and a splash of white wine vinegar, mixed)
- Small bunch of fresh dill
Method
- 1. Heat the oil in a frying pan over a medium heat, then soften the onion for 5 minutes. Stir through the fish casserole sauce base and cook, stirring, for a minute or so, then pour over the passata and stock. Add the potatoes, bring to the boil, then simmer for 8 minutes until the sauce has reduced a little and the potatoes are almost tender.
- 2. Stir through the fish and prawns, then simmer for 3 minutes more or until just cooked through. Taste and adjust the seasoning.
- 3. Spoon between 2 warmed bowls, swirl through a spoonful of the puttanesca mix and scatter with dill to serve. Enjoy with crusty bread.
Chef's tip
Instead of the puttanesca mix, swirl in some fresh basil pesto