Freezable fish soup
- September 2010
- Serves 6
- 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.
- 24.7g (8.8g saturated)
- 26.7g (7.4g sugar)
- 3 tbsp oil
- 1 medium chopped onion
- 2 medium leeks, chopped
- 2 red peppers, diced
- 2 garlic cloves, crushed
- A large pinch of saffron
- 1 dried hot red chilli (optional)
- 1 fresh bay leaf
- 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
- Heat the oil in a large soup pot over a medium-heat. Add the onion and sweat for 10-12 minutes until translucent.
- 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 200C/fan180C/gas 6.
- 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.
- 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.
- Ladle the soup into bowls (discard the chilli, if using) and serve topped with the croutons and the remaining parsley.
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