Chunky Mediterranean fish soup

Recipe uploaded by

CJ Jackson

1 rating

Recipe by CJ Jackson

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
2. Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
3. Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.

Per serving

164 kcalories, protein 23g, carbohydrate 9g, fat 4 g, saturated fat 1g, fibre 3g, salt 1.83 g

Latest comments and suggestions

• Helen

  02 June 2008

  Helen rated and commented on this recipe

  

  This was really tasty but I did reduce the recommendation on the Fennel and replaced Hoki with chucky pieces of Cod. Good recommendation not to stir too frequently, that way you get nice size pieces of fish in the soup. Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2825/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 500g tub Napoletana (tomato and basil) pasta sauce
• 450ml fish stock
• 2 courgettes , finely sliced
• 1 bulb fennel , finely sliced
• 450g hoki fillets , defrosted
• handful basil leaves, torn
• 1 tsp chipotle chillies in adobo sauce or chilli paste, to serve
• 5 tbsp half-fat crème fraîche , to serve

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 10 mins

Low-fat

Ingredients

• 500g tub Napoletana (tomato and basil) pasta sauce
• 450ml fish stock
• 2 courgettes , finely sliced
• 1 bulb fennel , finely sliced
• 450g hoki fillets , defrosted
• handful basil leaves, torn
• 1 tsp chipotle chillies in adobo sauce or chilli paste, to serve
• 5 tbsp half-fat crème fraîche , to serve

Per serving

164 kcalories, protein 23g, carbohydrate 9g, fat 4 g, saturated fat 1g, fibre 3g, salt 1.83 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.