Chunky Mediterranean fish soup

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• 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!

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• mother*ship

  22 September 2009

  mother*ship rated and commented on this recipe

  

  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!

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• jessalys

  20 February 2011

  jessalys rated and commented on this recipe

  

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

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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

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Difficulty and servings

Serves 4

Preparation 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, sugar 5g, salt 1.83 g

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