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Ingredients Jump to Instructions ↓

  1. Soup 2 x 400g cans chopped tomatoes

  2. 8 slices (340g) ready-roasted red capsicum, peeled, chopped

  3. cup (60ml) olive oil

  4. 3 cloves garlic, crushed

  5. teaspoon fennel seeds

  6. 1 1/2 cups (375ml) fish stock

  7. 2 cups (500ml) water

  8. 400g ling fillets, chopped coarsely (or other firm white fish fillets such as ocean perch, cod or flake)

  9. Uncooked peeled tiger prawns

  10. Salt and freshly ground black pepper

  11. cup coarsely chopped fresh dill

  12. Garlic toast

  13. 4 thick slices crusty bread

  14. 1 clove garlic, halved

  15. 2 tablespoons extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Blend or process tomatoes and 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. Garlic toast Meanwhile, rub bread with garlic, brush with olive oil. Cook in heated grill pan until browned and crisp on both sides.

  6. Season soup with salt and pepper. Just before serving, sprinkle with dill.

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