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!
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
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!