Fish in chilli broth

I love fish as much as I love soup so I can’t believe it’s taken me this long to post a fish soup! I found this recipe in a magazine but adapted it to use frozen fish and make it a bit simpler, thus creating a perfect stand-by mid-week supper.  Of course, it’s also very healthy!

I urge you not to be a snob about frozen fish – it’s great value and just sits there ready for when you need it.  I always used to buy fish from the counter but that’s a lot of pressure if it gets to dinner time and you decide you would actually rather prefer something else….

Anyway, try it and be converted!

Ingredients:

Frozen white fish fillets with no skin (1 per person, I used basa)

1 onion, finely chopped

1 fennel bulb, finely sliced

1 tsp chilli flakes

600 ml vegetable stock

1 tin chopped tomatoes

fresh parsley, chopped

2 tbsp drained and rinsed salted capers

Instructions:

Using a deep-sided pan, such as a sauté pan, fry the onion and fennel in a little olive oil until soft.  Stir in the chilli flakes and add the stock, tomatoes and half of the parsley.  Bring to the boil and cook for 3 minutes, stirring occasionally.

Place the fish fillets into the pan, turn down the heat and heat gently until cooked through (10-15 minutes for frozen fillets, less than 5 if you’re using fresh fish).

Place a fish fillet in each serving bowl, spoon the broth over and sprinkle capers and fresh parsley on top.  Serve with crusty bread and enjoy!

fish in chilli broth

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