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Fisherman’s soup

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 medium (150g) onion, sliced thinly

  3. 2 cloves garlic, crushed

  4. large pinch saffron threads

  5. 1 medium (300g) fennel bulb, chopped finely

  6. 3 medium (450g) ripe tomatoes, chopped finely

  7. 1 1/2 litres (6 cups) fish stock

  8. 500g firm white fish fillets, cut into 2cm pieces extra virgin olive oil and lemon wedges, for serving

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan; add onion, garlic and saffron. Cook, stirring, over a low to medium heat until the onion is soft but not coloured.

  2. Add the fennel; cook, stirring, for 3 minutes or until softened. Add the tomatoes and stock. Bring to the boil; reduce heat, simmer for 10 minutes.

  3. Add the fish; simmer for about 2 minutes or until the fish is just cooked through. Season to taste with sea salt and freshly ground black pepper.

  4. Drizzle soup with oil. Serve with lemon wedges and warm crusty bread, if desired.

  5. Suitable to freeze and microwave.

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