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Quick fish soup

  • 4servings
  • 30minutes
  • 219calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, H, D
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 2 shallots, finely chopped

  3. 1 garlic clove, crushed

  4. 900ml fish or chicken stock

  5. pinch of saffron

  6. 1 bay leaf

  7. 250g potatoes, peeled and cut into 1cm dice

  8. 225g frozen mixed vegetables

  9. 3 tomatoes, about 300g in total, skinned, deseeded and diced

  10. 200g cod fillet, cut into 2 1/2cm chunks

  11. 340g seafood cocktail (mussels, squid rings and prawns), thawed if frozen

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pan and fry the shallots and garlic gently for 5–6 minutes, to soften but not brown. Add the stock, saffron and bay leaf and bring to the boil.

  2. Add the potatoes to the pan, reduce the heat, cover and simmer gently for about 10 minutes until tender.

  3. Increase the heat to high and add the frozen mixed vegetables. Bring back to the boil, then stir in the tomatoes, cod and seafood cocktail. Reduce heat and simmer gently, without stirring, for about 3 minutes until the cod is white and firm. Season to taste, then serve immediately.

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