• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Sicilian fish soup

  • 6servings

Add to MenuAdd to Calendar

Source: www.jamieoliver.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 red onion

  2. 2 sticks celery

  3. Â 1/2 small bulb fennel

  4. 2 cloves garlic

  5. 1 red chilli, deseeded

  6. 2 tablespoons olive oil, plus extra for drizzling

  7. 1 glass dry white wine

  8. 800 g chopped plum tomatoes or passata

  9. Â 1/2 butternut squash, peeled and grated

  10. 500 ml organic fish stock

  11. 200 g salmon fillet, from sustainable sources , ask your fishmonger, skinned

  12. 300 g halibut fillet, from sustainable sources , ask your fishmonger, skinned

  13. 12 raw peeled prawns or langoustine tails, from sustainable sources , ask your fishmonger

  14. Â 1/2 lemon

  15. 1 large handful fresh flat-leaf parsley, chopped

Instructions Jump to Ingredients ↑

  1. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.

  2. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.

  3. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.

  4. Serve drizzled with olive oil and sprinkled with the chopped parsley.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback