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Fisherman’s soup
Serves 4 Starters and mains
Ingredients
- 4tbsp olive oil
- 1 small onion, finely diced or sliced
- 3 celery sticks, finely diced or sliced
- 3 garlic cloves, finely sliced
- pinch chilli flakes or sliced fresh green or red chilli
- 5 plum tomatoes, diced, or 1 x 400g can plum tomatoes, drained and diced
- 600ml fish or vegetable stock
- 100ml white wine (or additional stock)
- 500g firm, white sustainable fish fillet, cut into 2–3cm pieces
- 200g raw peeled prawns or 500g clams or mussels
- juice ½ lemon or small orange
- ½ small bunch flat-leaf parsley, dill, tarragon, coriander or basil, leaves picked and finely chopped, to garnish
Method
Heat 3tbsp olive oil in a wide, shallow pan over a medium–low heat, then add the onion and celery and cook for about 8–10 minutes until soft but not coloured. Add the garlic and chilli flakes or sliced chilli and cook for 2 minutes more.
Add the diced tomatoes, seasoning well with salt and pepper, and turn up the heat to medium, then continue cooking for another 3–5 minutes until rich and thickened.
Pour in the stock and wine (or additional stock), bringing the pan to a quick boil over a high heat. Add the white fish, turn down to medium again so that the liquid starts to simmer, cover with a lid and simmer for around 5–7 minutes until the fish is opaque and just cooked through. Add the shellfish for the final 2 minutes of the cooking time, cooking until the mussels or clams have opened, and discarding any that don’t, or the prawns have turned opaque.
Taste to check the seasoning, adding a little more salt and pepper, if necessary, then add the citrus juice and remove the pan from the heat.
Divide the soup among 4 bowls and scatter over the herbs, adding a slick of the remaining oil before serving.
This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.
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