Freezable fish soup

Freezable fish soup
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make, 1 hour 10 minutes to cook

This vibrant fish soup recipe makes a big portion so you can freeze what you don’t eat and defrost it for a lazy midweek dinner, later on.

Nutrition: per serving

Calories
481kcals
Fat
24.7g (8.8g saturated)
Protein
29.6g
Carbohydrates
26.7g (7.4g sugar)
Salt
1.1g
Calories
481kcals
Fat
24.7g (8.8g saturated)
Protein
29.6g
Carbohydrates
26.7g (7.4g sugar)
Salt
1.1g

Ingredients

  • 3 tbsp oil
  • 1 medium chopped onion
  • 2 medium leeks, chopped
  • 2 red peppers, diced
  • 2 garlic cloves, crushed
  • A large pinch of saffronŒ
  • 1 dried hot red chilli (optional)
  • 1 fresh bay leaf
  • Œ ½ tsp dried thyme
  • 400g can chopped plum tomatoes
  • 240ml dry white wine
  • 250g potato, cut into 2cm cubes
  • 450ml fish stock
  • 750g mixed skinless fish fillets (such as pollack, halibut, cod), cut into to chunks
  • 120ml double cream
  • Large bunch of fresh flatleaf parsley, finely chopped

For the croutons

  • 150g ciabatta (preferably 1 day old), torn into large chunks
  • 3 tbsp olive oil
  •  ½ tsp thyme

 

Method

  1. Heat the oil in a large soup pot over a medium-heat. Add the onion and sweat for 10-12 minutes until translucent.
  2. Add the leek, red pepper, garlic and saffron. Cook for 1 minute, then add the chilli (if using), bay leaf and thyme. Cook for 3-5 minutes, stirring occasionally. Preheat the oven to 200ŒC/fan180ŒC/gas 6.
  3. 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.
  4. 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.
  5. Ladle the soup into bowls (discard the chilli, if using) and serve topped with the croutons and the remaining parsley.

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