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Fish Provençal

Name: Fish Provençal
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 2
Ingredients: 2 tbsp olive oil; 1 red onion, sliced into wedges; 250g passata; 350ml good quality 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

Published: 31 Jan 11
Updated: 4 Mar 25

This light, tasty fish soup requires minimal time, effort and energy and is the ideal midweek dinner.

Easy
February 2011

Test kitchen approved

Serves 2
Takes 5 minutes to make, 20 minutes to cook

This light, tasty fish soup requires minimal time, effort and energy and is the ideal midweek dinner.

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Ingredients

2 tbsp olive oil
1 red onion, sliced into wedges
250g passata
350ml good quality 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

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Method

Heat the oil in a frying pan over a medium heat, then soften the onion for 5 minutes. 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.
Stir through the fish and prawns, then simmer for 3 minutes more or until just cooked through. Taste and adjust the seasoning.
Spoon between 2 warmed bowls, swirl through a spoonful of the puttanesca mix and scatter with dill to serve. Enjoy with crusty bread.