Name: Provencal-style fish soup with garlic toast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Garlic toast; 4 thick slices crusty bread; 1 clove garlic, halved; 2 tablespoon extra virgin olive oil; Provencal-style fish soup with garilic toast; 2 cans (400g) chopped tomatoes; 8 slices (340g) ready-roasted red capsicum; 1/4 cup (60ml) olive oil; 3 cloves garlic, crushed; 1/4 teaspoon fennel seeds; 1 1/2 cup (375ml) fish stock; 2 cup (500ml) water; 400 gram ling fillets, chopped coarsely (or other firm white fish fillets such as ocean perch, cod or flake); 400 gram uncooked peeled tiger prawns salt and freshly ground black pepper; 1/4 cup coarsely chopped fresh dill

Provencal-style fish soup with garlic toast

This herbaceous seafood soup showcases plenty of French country charm.

PROVENCAL-STYLE FISH SOUP WITH GARILIC TOAST

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

Garlic toast

4 thick slices crusty bread

1 clove garlic, halved

2 tablespoon extra virgin olive oil

Provencal-style fish soup with garilic toast

2 cans (400g) chopped tomatoes

8 slices (340g) ready-roasted red capsicum

1/4 cup (60ml) olive oil

3 cloves garlic, crushed

1/4 teaspoon fennel seeds

1 1/2 cup (375ml) fish stock

2 cup (500ml) water

400 gram ling fillets, chopped coarsely (or other firm white fish fillets such as ocean perch, cod or flake)

400 gram uncooked peeled tiger prawns salt and freshly ground black pepper

1/4 cup coarsely chopped fresh dill

Method

1.Blend or process tomatoes with the peeled and chopped capsicum until smooth.

2.Heat oil, garlic and seeds in a large saucepan, stirring over low heat, for about 3 minutes or until the garlic just begins to brown.

3.Add tomato mixture, stock and water. Bring to the boil, reduce heat; simmer, uncovered, for 10 minutes.

4.Add the fish and prawns; simmer, uncovered, for about 3 minutes or until fish is just cooked through.

5.Meanwhile, to make garlic toast: Rub bread with garlic, brush with olive oil. Cook in heated grill pan until browned and crisp on both sides.

6.Season soup to taste with salt and pepper. Just before serving, sprinkle with chopped fresh dill.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook