Save to your scrapbook
Hoki Brodetto (Italian Fish Soup)1
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
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.
This recipe was first published in January 2002.