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Chunky Mediterranean fish soup

Chunky Mediterranean fish soup

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A star rating of 3.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal164
low infat4g
saturates1g
carbs9g
sugars5g
fibre3g
protein23g
salt1.83g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2005

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A star rating of 3.8 out of 5.4 ratings
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