Name: Chunky Mediterranean fish soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500g tub Napoletana (tomato and basil) pasta sauce; 450ml fish stock; 2 courgettes finely sliced; 1bulb fennel finely sliced; 450g hoki fillet defrosted; handful basil leaves, torn; 1 tsp chipotle chilli in adobo sauce or chilli paste, to serve; 5 tbsp half-fat crème fraîche to serve

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Chunky Mediterranean fish soup

Chunky Mediterranean fish soup

CJ Jackson

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 3.8 out of 5.5 ratingsRate

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Hoki has a firm white flesh which works well in this warming soup

Freezable

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Ingredients

Nutrition

Units:

MetricUS

500g tub Napoletana (tomato and basil) pasta

sauce
450ml fish stock
2 courgettes

finely sliced
1bulb fennel

finely sliced
450g hoki fillet

defrosted
handful basil

leaves, torn
1 tsp chipotle chilli

in adobo sauce or chilli paste, to serve
5 tbsp half-fat crème fraîche

to serve

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Nutrition: per serving

kcal164
fat4g

low
saturates1g
carbs9g
sugars5g
fibre3g
protein23g
salt1.83g

Method

step 1

Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
step 2

Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don’t stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
step 3

Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.

Recipe from Good Food magazine, September 2005

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A star rating of 3.8 out of 5.5 ratings

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