Easy Mediterranean fish soup recipe

Heat the olive oil in a large saucepan over medium heat. Add the fennel and garlic and cook, stirring for 6 minutes or until softened, making sure not to colour. Add the tomatoes, fish stock, white wine and lemon rind. Season with salt, and bring to the boil.

Meanwhile, gently slash the skin on the snapper on the diagonal – this prevents the fish from curling. Then cut into four pieces.

Reduce the heat of the fish stock and fennel mixture. Add the ouzo and marinara mix. Gently lay the prepared red snapper fillets on top. Simmer for 3 minutes, or until the fish is opaque. Taste for seasoning.

Ladle into bowls, toping each with red snapper and the reserved fennel tips.

Lyndey’s note: Ouzo is traditional in Greece, however Pernod or other aniseed flavoured liqueur can be used.