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    Hoki Brodetto (Italian Fish Soup)

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    Hoki Brodetto (Italian Fish Soup)

    This versatile fish is related to the hake and is caught around the South Island of New Zealand. Like cod, it has a delicate white flesh that flakes easily, and is suitable for most types of cooking. This rich tomato and fish soup, based on an Italian recipe, can also be served as a sauce to pasta. Its intense flavour comes from a luscious combination of three types of tomato - fresh, tinned and passata (sieved fresh tomatoes) - cooked with white wine and fresh herbs.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 6 tomatoes, skinned, deseeded and chopped
    • 500g carton Waitrose Passata
    • 2 x 400g tins Waitrose Chopped Italian Tomatoes
    • 125ml dry white wine
    • 1 tsp caster sugar
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • 1 tbsp chopped fresh basil
    • 1 tbsp chopped flat-leaf parsley
    • Salt
    • Freshly ground black pepper
    • 750g Waitrose New Zealand Hoki Fillets, cut into 4cm pieces
    • 2-3 tbsp Waitrose Fresh Stir In Basil Pesto Sauce


    1. Heat the oil in a large heavy-based pan, add the onion and garlic and cook for 3-4 minutes, until soft. Add the fresh tomatoes and cook for a further 2 minutes. Stir in the passata, tinned tomatoes, wine, sugar and the dried and fresh herbs. Season, then simmer for 20 minutes until thickened.
    2. Add the hoki pieces and gently cook for a further 5 minutes, or until fish is just cooked.
    3. Pour into warm bowls, top each one with a spoonful of pesto and serve with crusty bread and olives.

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    Cook's tips

    The soup can be made the day before: prepare to the end of step 1, cool, cover and chill. Reheat gently and continue from step 2.

    When adding the hoki, stir the soup very gently to avoid breaking up the pieces of fish.


    Average user rating

    4 stars