Fisherman’s soup
A thrifty and healthy fish soup recipe from Claire Thomson. Poach the fish in a tomato-laced broth, then add clams or prawns for a rich and hearty soup.
Loved this recipe? Try our simple fish stew next.
Recipe from Tomato: 80 Recipes Celebrating the Extraordinary Tomato by Claire Thomson (Quadrille £22).
Ingredients
- 3 tbsp olive oil, plus extra to drizzle
- 1 small onion, finely chopped or sliced
- 3 celery sticks, finely chopped or sliced
- 3 garlic cloves, finely sliced
- Pinch chilli flakes, or 1 red or green chilli, sliced
- 5 plum tomatoes, finely chopped, or 400g tin plum tomatoes, drained and chopped
- 600ml fish or vegetable stock
- 100ml dry white wine or additional fish or vegetable stock
- 500g firm, white sustainable fish, cut into 2-3cm pieces
- 200g peeled, raw prawns or 500g clams or mussels, cleaned
- Juice ½ lemon, small orange or lime
- ½ bunch flatleaf parsley, dill, tarragon, coriander or basil, leaves picked and finely chopped
Method
- Heat the olive oil in a wide, shallow saucepan (one with a lid) over a low medium heat. Add the onion and celery, cooking for 8-10 minutes until soft but not coloured. Add the garlic and chilli flakes/slices and cook for 2 minutes more.
- Add the tomatoes, season, then turn up the heat to medium. Cook for another 3-5 minutes until rich and thickened.
- Pour in the stock and wine/additional stock, turn up the heat to high and bring to a fast boil. Add the fish, turn down the heat to medium, then cover with a lid and simmer until the fish is opaque and just cooked through (about 5-7 minutes). Add the shellfish for the final 2 minutes of the cooking time, cooking until the prawns have turned opaque or the clams or mussels have opened.
- Check the seasoning, then add the citrus juice and remove the pan from the heat.
- To serve, divide the soup among bowls and scatter with the herbs, adding a drizzle of olive oil to each serving.
Nutrition
- 306kcals Calories
- 13.1g (1.9g saturated) Fat
- 33.6g Protein
- 7.6g (6.5g sugars) Carbs
- 2.7g Fibre
- 0.9g Salt
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Reviews
This was so quick and easy to make. I used large Gourmandia tomatoes out of the garden as I didn’t have any plum tomatoes. I used a green chilli sliced up and it was just the right amount of heat for us. I used cod fillets and raw tiger prawns. I don’t think it took longer than 30 – 40 minutes from start to finish and it was absolutely full of flavour. I served it drizzled with some really good quality Greek extra virgin olive oil and warm ciabatta. Really delicious. Definitely one to do again.
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