Fish Provençal

Fish Provençal
  • Serves icon Serves 2
  • Time icon 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.


  • 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


  1. 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.
  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.

delicious. tips

  1. Instead of the puttanesca mix, swirl in some fresh basil pesto.


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