Name: Fisherman’s soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Fisherman's soup; 200 tablespoon olive oil; 1 medium (150g) onion, sliced thinly; 2 clove garlic, crushed; 1 pinch saffron threads; 1 medium (300g) fennel bulb, chopped finely; 3 medium (450g) ripe tomatoes, chopped finely; 6 cup (1.5l) fish stock; 500 gram firm white fish fillets, cut into 2cm pieces; sea salt and freshly ground black pepper, to season; extra virgin olive oil, to serve; lemon wedges, to serve

Fisherman’s soup

If you're looking for a warm, comforting winter meal you will certainly enjoy this seafood soup.

Serves 4

Prep

Cook

20M

Total

25M

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Ingredients

Fisherman's soup

200 tablespoon olive oil

1 medium (150g) onion, sliced thinly

2 clove garlic, crushed

1 pinch saffron threads

1 medium (300g) fennel bulb, chopped finely

3 medium (450g) ripe tomatoes, chopped finely

6 cup (1.5l) fish stock

500 gram firm white fish fillets, cut into 2cm pieces

sea salt and freshly ground black pepper, to season

extra virgin olive oil, to serve

lemon wedges, to serve

Method

Fisherman’s soup

1.Heat oil in a large saucepan over low-medium heat. Add onion, garlic and saffron. Cook, stirring, until onion is soft but not coloured.

2.Add fennel; cook, stirring, 3 minutes or until softened. Add tomatoes and stock. Bring to the boil; reduce heat, simmer 10 minutes.

3.Add fish; simmer about 2 minutes, or until the fish is just cooked through. Season to taste.

4.Drizzle soup with oil. Serve with lemon wedges.

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Ingredients

Method

Fisherman’s soup

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