Name: French-style fish soup
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 6
Ingredients: 1/4 cup olive oil; 1 leek, finely sliced; 1 red onion, halved and finely sliced; 1 stalk celery, finely sliced; 1 fennel bulb, finely sliced, leaves reserved to garnish; 2 cloves garlic, finely sliced; 2 bayleaves; 2 stalk thyme; 2 stalk flat-leaf parsley; 2 x 4 centimetre orange peel (use a potato peeler); 1 pinch saffron threads; 1 pinch chilli flakes; 1 tablespoon pernod; 400 gram can cherry tomatoes; 4 cup fish stock; 1 orange, juice and zest; 500 gram monkfish fillets, cubed; 1/2 cup flat-leaf parsley leaves, to garnish; Fish Stock; 3 fish bodies, fish frames – ask your fishmonger for these; 1 leek, white part only, chopped; 1 stalk celery, chopped; 1 onion, chopped; 1 fennel bulb, chopped; 1 handful herbs - parsley, thyme, bayleaf; 2 pieces orange peel, peeled with a potato peeler; 6 peppercorns; 1 pinch saffron threads

French-style fish soup

This soup is perfect for those who want to lighten up in warmer weather.

Serves 6

Prep

35M

Cook

Total

1H 35M

Ingredients

1/4 cup olive oil

1 leek, finely sliced

1 red onion, halved and finely sliced

1 stalk celery, finely sliced

1 fennel bulb, finely sliced, leaves reserved to garnish

2 cloves garlic, finely sliced

2 bayleaves

2 stalk thyme

2 stalk flat-leaf parsley

2 x 4 centimetre orange peel (use a potato peeler)

1 pinch saffron threads

1 pinch chilli flakes

1 tablespoon pernod

400 gram can cherry tomatoes

4 cup fish stock

1 orange, juice and zest

500 gram monkfish fillets, cubed

1/2 cup flat-leaf parsley leaves, to garnish

Fish Stock

3 fish bodies, fish frames – ask your fishmonger for these

1 leek, white part only, chopped

1 stalk celery, chopped

1 onion, chopped

1 fennel bulb, chopped

1 handful herbs – parsley, thyme, bayleaf

2 pieces orange peel, peeled with a potato peeler

6 peppercorns

1 pinch saffron threads

Method

Soup

1.Heat the oil in a large pot and sauté the leek, onion, celery, fennel and garlic for 5-10 minutes, or until translucent.

2.Add herbs, peel, saffron, chilli and Pernod and sauté for 5 minutes.

3.Add tomatoes, stock and orange juice and zest and bring to the boil, reduce the heat and simmer for 10 minutes. Season to taste.

4.Add the fish and simmer gently for 5 minutes. Remove the peel and herbs.

5.Serve soup immediately in warm bowls, garnished with parsley and fennel leaves.

Fish Stock

6.Place all the ingredients in a large pot and cover with cold water. Cover pot with a lid, bring to the boil, uncover, reduce the heat and simmer for 20 minutes.

7.Strain, cool and refrigerate until required. Any leftovers can be frozen to use another day.

Women's Weekly Food