Ingredients Jump to Instructions ↓

  1. 900g/2 1/4 lb mixed fish fillets such as coley, dogfish, whiting, red mullet or cod

  2. 90ml/6 tbsp olive oil, plus extra to serve

  3. 1 onion, finely chopped

  4. 1 celery stick, chopped

  5. 1 carrot, chopped

  6. 60ml/4 tbsp chopped fresh parsley

  7. 175ml/6 fl oz dry white wine

  8. 3 tomatoes, peeled and chopped

  9. 2 garlic cloves, finely chopped

  10. 1 1/2litres/

  11. 2 1/2 pints boiling water salt and ground black pepper French bread, to serve Serves

Instructions Jump to Ingredients ↑

  1. Method : Scale and clean the fish, discarding all innards but leaving the heads on. Cut into large pieces. Rinse well in cool water. Heat the oil in a large saucepan and cook the onion over a low to moderate heat until just softened. Stir in the celery and carrot and cook for 5 minutes more. Add the parsley. Pour in the wine, raise the heat and cook until it reduces by about half. Stir in the tomatoes and garlic. Cook for 3-4 minutes, stirring occasionally. Pour in the boiling water and bring back to the boil. Cook for 15 minutes. Stir in the fish and shimmer for 10-15 minutes, or until the fish are tender. Season to taste with salt and pepper. Remove the fish from the soup with slotted spoon. Discard any bones. Place in a food processor and puree until smooth. Taste again for seasoning. If soup is too thick, add a little more water. To serve, heat the soup to simmering. Toast the rounds of bread and sprinkle with olive oil. Place two or three in each soup plate before pouring over the soup.


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