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Winter fish soup with chilli aïoli
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2 x 400g cans chopped tomatoes
Large pinch Italian seasoning
1 small celeriac, peeled, cut into 1cm dice
Finely grated zest and juice of 1 orange
400g can essential Cannellini Beans, drained
25g pack flat leaf parsley, chopped
60g Maille Aïoli
3-4 tsp Bart Infusions Chilli Paste
100g mixed seed baguette, cut into 4 slices
275g essential Frozen Cooked Seafood Selection
100g cod or haddock fillet, boned and skinned, cut into chunks
1. Tip the tomatoes into a large saucepan and add the Italian seasoning, diced celeriac, orange zest and 400ml water. Bring to a simmer, cover and cook gently for 10 minutes until the celeriac has softened a little. Stir in the beans and parsley, and cook for a further 10 minutes.
2. Combine the aïoli and chilli paste in a small bowl, ready to serve. Lightly toast the baguette.
3. Stir the frozen seafood and orange juice into the soup and cook gently for a further 5 minutes, adding the cod or haddock for the final 2 minutes of cooking, until cooked through and piping hot. Add a splash more water to loosen if needed. Season. Ladle into shallow bowls. Stir a little of the aïoli into the soup and serve with the baguette slices.
Cook’s tip Maille Aïoli is a ready-made, mayonnaise-like sauce that’s ideal for pepping up baked and fried fish dishes, as well as lamb, pork and chicken. For your own version, beat a small crushed clove of garlic and a squeeze of lemon into regular mayonnaise. Add a little chilli paste to make it spicy.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in November 2019.