Fish soup recipe
Ingredients
good glug olive oil
2 small onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1-2 sweet peppers (any colour), deseeded and finely chopped
good glug dry white wine
500g carton or tin chopped tomatoes with olive oil and garlic
1.5 litres (2½pt) vegetable stock
500ml (17fl oz) fish stock
8 tomatoes, roughly chopped
2 anchovy fillets in oil, drained
salt
pepper
250g (8oz) monkfish tail, all bones removed and flesh cut into cubes
250g (8oz) frozen seafood, defrosted and rinsed
2 handfuls small soup pasta
handful olives (black or green), stoned and finely chopped
fresh crusty bread, to serve
In a large heavy-bottomed pan, heat the olive oil and gently fry the onions, carrots, garlic, celery and peppers until soft but not coloured. Add a good glug of dry white whine and simmer for 5 minutes. Stir in the chopped tomatoes and both stocks. Add the fresh tomatoes and the anchovy fillets, then add a little black pepper. Cover and simmer for about 40 minutes. Add the monkfish tail cubes, the seafood and the pasta. Cover and simmer for 20 minutes, stirring occasionally to prevent the pasta from sticking. Serve in big bowls, sprinkled with the chopped olives and served with chunks or fresh crusty bread.
