Nate's Spicy Fish Soup
- Preparation and cooking time
- Total time
- More effort
- Serves 6
Ingredients
- 500g white fish fillets (fresh or frozen) cut into bite sized pieces
- 5 rashers of smoked bacon, finely diced
- 1/2 ring chorizo sausage, finely diced
- 3 onions, chopped
- 1 red pepper, chopped
- 2 sticks celery, finely diced
- 2 x 400g tins chopped tomatoes
- 400g tin butter beans (drained and rinsed)
- 250ml chicken or vegetable stock
- 250ml Spanish red wine
- 2 tsp sundried tomato puree
- 3-4 sundried tomatoes, chopped
- 2 garlic gloves, finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp smoked paprika
- extra virgin olive oil
- 1 knob salted butter
- salt and pepper to season
- fresh basil to garnish
Method
- STEP 1Add 1 tsp of olive oil to a deep pan and fry off the bacon until crispy then remove from the pan and set aside.