zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Chunky Fish Soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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

    Your recipe note

    Edit your recipe note

    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

    Average user rating

    4 stars

    Glossary