Recipe

Fish soup

  • 50 mins cooking
  • Serves 6
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Ingredients

Fish soup
  • 1 tablespoon olive oil
  • 1 (200g) fennel bulb, thinly sliced
  • 1 (150g) brown onion, thinly sliced
  • 3 clove garlic, crushed
  • saffron threads
  • 1 tablespoon tomato paste
  • 1/2 cup (125ml) dry white wine
  • 810 gram can crushed tomatoes
  • 2 cup (500ml) fish stock
  • 2 1/2 cup (625ml) water
  • 1 teaspoon fresh thyme leaves
  • 6 fresh sage leaves
  • 1 kilogram mussels, scrubbed, beards removed
  • 600 gram snapper fillets, cut into 3cm pieces
  • 500 gram squid hoods, thickly sliced
  • 1/4 cup loosely packed fresh baby basil leaves

Method

Fish soup
  • 1
    Heat oil in large saucepan. Add fennel, onion and garlic; stir over heat until vegetables soften. Add saffron, paste and wine. Continue stirring another 2 minutes.
  • 2
    Add tomatoes, stock, water, thyme and sage to pan; bring to the boil. Reduce heat. Place lid on pan and simmer for 20 minutes.
  • 3
    In batches, blend or process soup until smooth. Return soup to same pan and bring to the boil. Add mussels, fish and squid. With lid on, leave to simmer about 3 minutes or until mussels open.
  • 4
    Divide soup among serving bowls and sprinkle with basil.

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