 Spicy fish soup
Ingredients:
400g of haddock (skinned and cut into 5cm chunks)1 teaspoon of dried chilli flakes 24 large raw prawns (shell on) 400g of red mullet (skinned and cut into 5cm chunks) 3 tablespoons of extra virgin olive oil 1 large onion (peeled and finely chopped) 200g roasted red peppers in brine from a jar (drained and sliced) 400g tinned chopped tomatoes 200ml white wine 600ml fish stock 4 tablespoons of chopped flat leaves parsley Salt to taste Preparation:
Shell the prawns, but leave the tails on. Add the shells to the fish stock and simmer for 10 minutes as they give out so much flavour. Set aside.In a large saucepan, heat the oil and on a medium heat fry the onions, chilli and peppers for 5 minutes. Stir occasionally. Pour in the wine and continue to cook for a further 3 minutes allowing the alcohol to evaporate. Pour in the fish stock, add the chopped tomatoes and season with salt. Bring to the boil, reduce to a medium heat and with the lid off cook for 20 minutes. Add in the fish and the prawns, stir all together and continue to cook for 6 minutes. Add in the parsley, check the seasoning and serve immediately. |
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