• 2 onion blended
  • 2 fennel bulbs blended (optional)
  • 3 tbsp extra virgin olive oil
  • 5 red sweet pointed (or bell) peppers
  • 1 tbsp smoked paprìka
  • A handful halves cherry toms
  • 900ml hot vegetable stock
  • 550g halved new potatoes
  • 500g smoked white fish (haddock, ect) diced
  • 100g squid rings (optional)
  • Cracked black pepper and himilayan rock salt


  • STEP 1
    Add onion and fennel to a blender till finely diced. Heat oil and add onion mix. Cook for 3min. Season with black pepper and rock salt.
  • STEP 2
    Add peppers and paprika. Cook for 5min, add toms, stock and bring to the boil. Reduce to simmer and add potatoes.
  • STEP 3
    Simmer for 20min stirring occassionally until potatoes are soft. Top up with hot water if nessesary.
  • STEP 4
    Stir in seafood. Cover and cook 5 - 10min till fish flakey. Remove from heat. Season to taste and serve with bread and butter.

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