This is a great soup recipe if you have low energy. This makes a big portion, so freeze what you don’t eat, then have it later.
Ingredients
- 750g mixed firm fleshed fish (such as pollock, halibut and mackerel)
- 3 tbsp oil
- 1 medium chopped onion
- 2 medium leeks
- 2 sweet peppers
- 2 garlic cloves
- A large pinch of saffron (optional)
- 1 dried hot chilli
- 1 fresh bay leaf
- ½ tsp dried thyme
- 400g tin chopped tomatoes
- 240ml dry white wine
- 250g diced (1.5cm) potatoes
- 450ml fish stock
- 120ml double cream
- 2 tbsp Pernod (optional)
- A large finely chopped bunch of parsley
- 150g torn day old ciabatta
- 3 tbsp olive oil
- ¼ tsp thyme
Method
- 1. Cut the fish into 4cm cubes and set aside. Heat 3 tbsp oil in a large pan over a medium-high heat. Add 1 medium chopped onion and sweat for 35 minutes until translucent. Stir in 2 medium leeks, 2 sweet peppers, 2 garlic cloves and a large pinch of saffron (optional). Cook for a minute longer and add 1 dried hot chilli, 1 fresh bay leaf and ½ tsp dried thyme and season. Cook for 3-5 minutes, stirring occasionally.
- 2. Preheat the oven to 200°C/fan180°C/gas 6. Stir in chopped tomatoes and cook for a minute before adding dry white wine and potatoes. Cook for 10 minutes. Add 450ml fish stock and simmer for 5 minutes. Add 120ml double cream and bring to a boil, then turn off the heat. Stir in 2 tbsp Pernod (optional) and most of a finely chopped large bunch of parsley.
- 3. Meanwhile, toss 150g torn day old ciabatta in 3 tbsp olive oil and ¼ tsp thyme, and season well. Spread out on a lined baking tray and bake in the oven for 10 minutes or until crisp and golden. Ladle into individual serving bowls and serve sprinkled with remaining parsley and the toasted croutons.
Nutritional info
Per serving: 481kcals, 24.7g fat (8.8g saturated), 29.6g protein, 26.7g carbs, 7.4g sugar, 1.1g salt