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Meditteranean Summer Fish Soup<

Meditteranean Summer Fish Soup

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This light summery soup is really quick to make and simple and unfussy. It is light and healthy yet surprisingly filling. You could add any form of shellfish such as mussels too,I don't because we don't like them but you could use crayfish tails or even scallops instead. The inclusion of the white wine introduces a more adult richer taste with a hint of fruitiness.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:

1 Heat a large frying pan,then spray the olive oil in. Gently fry off the onions and garlic.
2 Pour in the stock and wine and bring to the boil, add the white fish and the bouquet garni and bay leaf ,stir well, cover and simmer for 5 minutes.
3 Stir in the tomatoes and prawns and keep cooking for 2-3 minutes until prawns and fish are cooked through.
4 Remove the herbs and season.
5 Sprinkle over the parsley and serve with some crusty bread and lemon wedges on the side.

This can be served as a starter or a light main.

6 squirts of olive oil spray
1 large onion, chopped
2 garlic cloves, crushed
425ml fish stock
150 ml white wine
1 bay leaf
1 bouquet garni (sprig each of rosemary ,thyme and oregano) tied together
450g firm white fish (cod,monkfish) cubed
1 400g tin chopped tomatoes
225g peeled fresh prawns
Chopped fresh parsley to garnish
Lemon wedges to garnish
Recommended Wine:
White : Sauvignon Blanc