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    Chunky Fish Soup

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    Chunky Fish Soup

    Ready in 20 minutes. Lunch or supper party starter.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes

    Serves: Serves 2 as a main course

    Ingredients

    • ½ x 400g pack Waitrose Frozen Fruits de Mer cooked from frozen
    • ¼ tsp Cooks' ingredients Saffron
    • 1 tbsp olive oil
    • 1 medium essential Waitrose onion, chopped
    • 1 clove garlic, crushed
    • 2 bay leaves
    • 227 g can essential Waitrose Chopped tomatoes
    • 500g tub Cooks' ingredients Fish Stock
    • 100g Icelandic cod fillet skinned and cubed (or fry tilapia fillets, cut into chunks

    Method

    1. Heat the oil in a medium-sized pan and cook the onion for 5 minutes until soft. Add the garlic, bay leaves and saffron and cook for 1 minute. Stir in the tomatoes and fish stock.
    2. Bring to the boil and add the cod or tilapia with the seafood. Simmer gently for 5–10 minutes until the prawns have turned pink, and the seafood and fish are cooked through.
    3. Check seasoning and discard the bay leaves. Serve garnished with chopped parsley

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    Cook's tips

    Why not use the leftover fruits de mer in a inguine marinara? Find the recipe
    on waitrose.com/recipes

    Drinks recommendation

    The beautifully balanced tastes in this soup suit
    a delicate rosé such as the red-berry flavoured Torres Viña Sol Rosé, Catalunya, Spain.

    Comments

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    5 stars

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