zoom Winter fish soup with chilli aïoli

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    Winter fish soup with chilli aïoli

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    Winter fish soup with chilli aïoli

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    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.

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