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Mediterranean Fish Soup

chef.alexande's picture
Ingredients
  Butter 2 Ounce (50 Gram)
  Onions 2 , sliced
  Garlic 1 Clove (5 gm), crushed
  Leeks 2 , sliced into rings
  Tomato puree 1 Tablespoon
  Potatoes 2 , sliced
  Canned tomatoes 14 Ounce (397 Gram)
  Lemon rind 1⁄2 , finely grated
  Chicken stock 1 Pint (600 Milliliter)
  Bouquet garni 1
  Haddock fillet 4 Ounce, skinned and cut into 1 inch cubes (100 Gram)
  Cod fillet 4 Ounce, skinned and cut into 1 inch cubes (100 Gram)
  Dry white wine 2 Tablespoon
  Peeled prawns 4 Ounce (100 Gram)
  Chopped fresh thyme 1⁄2 Tablespoon
Directions

MAKING
1) In a pan, add butter and melt.
2) Add onions, garlic and leeks, and gently cook covered for 5 minutes over very low heat, stirring frequently.
3) Mix in the tomato puree, potatoes, tomatoes with their juice, lemon rind, stock, bouquet garni and salt and pepper to taste.
4) Simmer for 15 minutes with lid placed on.
5) Add wine and haddock and cod and cook over moderate heat for 5 minutes.
6) Mix in the prawns and lower heat.
7) Cover and simmer for 10-15 minutes or until the fish is tender. Stirring occasionally.

SERVING
8) Sprinkle thyme on top and serve accompanied by crusty bread.

TIPS
9) To freeze, cool and pour into sealable containers and freeze for up to 1 month.
10) To reheat after freezing, add 2 tbls water and keep on low heat for about 1 hour, stirring and turning the block occasionally.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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