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Member recipe

Nate's Spicy Fish Soup

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Serves 6

A homely Spanish influenced dish to warm your cockles

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  • 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


    Add 1 tsp of olive oil to a deep pan and fry off the bacon until crispy then remove from the pan and set aside.

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