Chunky Mediterranean fish soup

Chunky Mediterranean fish soup

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(4 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Hoki has a firm white flesh which works well in this warming soup

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
164
protein
23g
carbs
9g
fat
4g
saturates
1g
fibre
3g
sugar
5g
salt
1.83g

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 chilli in adobo sauce or chilli paste, to serve
  • 5 tbsp half-fat crème fraîche, to serve

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Method

  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.

Recipe from Good Food magazine, September 2005

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Comments

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jessalys's picture
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I also put onion in and I stirred too often so I had tiny fish flakes but it was still delicious!

mother_ship's picture
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I sweated the veg a little first, used pollock because of the price and garnished it with a few green olives. Result - simple, healthy tasty!

helenpes's picture
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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!

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