Chunky Mediterranean fish soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 500g tub Napoletana (tomato and basil) pastasauce
- 450ml fish stock
- 2 courgettesfinely sliced
- 1bulb fennelfinely sliced
- 450g hoki filletdefrosted
- handful basilleaves, torn
- 1 tsp chipotle chilliin adobo sauce or chilli paste, to serve
- 5 tbsp half-fat crème fraîcheto serve
Nutrition: per serving
- kcal164
- fat4glow
- saturates1g
- carbs9g
- sugars5g
- fibre3g
- protein23g
- salt1.83g
Method
step 1
Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
step 2
Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don’t stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
step 3
Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.
