Fish soup
Fish soup is a popular dish in many parts of the world. It is very important dish in many cultures because it has been around for a long time and has been used as a starter.
Ingredients:
- good glug olive oil
- 2 small onions, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, finely chopped
- 1-2 sweet peppers (any colour), deseeded and finely chopped
- good glug dry white wine
- 500g carton or tin chopped tomatoes with olive oil and garlic
- 1½ litres vegetable stock
- 500ml fish stock
- 8 tomatoes, roughly chopped
- 2 anchovy fillets in oil, drained
- salt
- pepper
- 250g monkfish tail, all bones removed and flesh cut into cubes
- 250g frozen seafood, defrosted and rinsed
- 2 handfuls small soup pasta
- handful olives (black or green), stoned and finely chopped
- fresh crusty bread, to serve
Method:
In a large heavy-bottomed pan, heat the olive oil and gently fry the onions, carrots, garlic, celery and peppers until soft but not coloured. Add a good glug of dry white wine and simmer for 5 mins.
Stir in the chopped tomatoes and both stocks. Add the fresh tomatoes and the anchovy fillets, then add a little black pepper. Cover and simmer for about 40 mins.
Add the monkfish tail cubes, the seafood and the pasta. Cover and simmer for 20 mins, stirring occasionally to prevent the pasta from sticking.
Serve in big bowls, sprinkled with the chopped olives and served with chunks or fresh crusty bread.
Article from: https://realfood.tesco.com/recipes/fish-soup.html
