Fantastic Fish Soup with Peppers, Leeks and Chilli

Having recently moved next door to a wonderful indoor market, I'm lucky enough to have a great fishmonger right on my doorstep. Fish and seafood in this country is spectacular and I feel strongly that we should celebrate it.

This is one of those recipes that you will go back to again and again because not only is it incredibly simple to make but the flavours are so deep and so scrumptious that you won't be able to resist them. I love to eat this on its own for lunch as it's light yet satisfying or at dinner time with either some rice or a hunk of bread for soaking up the sauce.

Fantastic Fish Soup with Peppers, Leeks and Chilli 
Serves 6

3 tbsp oil 
1 medium chopped onion 
2 medium leeks, chopped 
2 red peppers, diced 
2 garlic cloves, finely chopped 
1 tsp dried chilli flakes 
1 fresh bay leaf 
1 tsp dried mixed herbs 
400g can chopped tomatoes 
240ml dry white wine 
250g carrots, cut into 1 inch chunks 
450ml vegetable stock 
750g mixed skinless fish fillets (such as hake, haddock, cod), cut into to chunks 
120ml double cream 
Large bunch of fresh flatleaf parsley, finely chopped

Heat the oil in a large soup pot over a medium-heat. Add the onion and sweat for 10-12 minutes until translucent. 

Add the leek, red pepper, garlic and chilli flakes. Cook for 1 minute, then add the bay leaf and mixed herbs. Cook for 3-5 minutes, stirring occasionally.

Stir in the tomatoes, cook for 1 minute, then add the wine and carrots and cook for 10 minutes. Add the stock and fish and simmer for 5 minutes. Add the cream, bring to a boil, then take it immediately off the heat. Stir through the parsley, season to taste and serve in bowls with crusty bread and butter for dipping, if you like.

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