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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Hearty fish soup Ingredients:
2 tablespoons oil |
1 fennel bulb |
1 pepper |
1 leek |
1 orange |
400 g tomatoes |
1 liter fish stock |
325 g fish |
190 g prawns |
1 tablespoon cornflour |
2 tablespoons parsley |
bread |
Directions:
1. Heat the oil in a large pan. Stir in the fennel, pepper and leek. Cover and cook over a medium heat for 4-5 minutes until just soft.
2. Pare the zest from the orange and add to the pan with the tomatoes and stock. Bring to the boil and simmer for 3 minutes.
3. Add the fish, heat until simmering and simmer for 3 minutes. Add the prawns, return to a simmer and cook for a further 2 minutes.
4. Mix the cornflour with a little cold water and stir inches Simmer for 1 minute until slightly thickened. Sprinkle with parsley and serve with crusty bread.
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