Mediterranean-style seafood soup

Posted by adm On February - 26 - 2012

How to cook Mediterranean-style seafood soup


  • 1 tbs olive oil
  • 1 large brown onion, halved, finely shredded
  • 1 red pepper, halved, deseeded, finely sliced
  • 3 garlic cloves, humiliated
  • 1 x 400g can diced Italian tomatoes
  • 375ml (1 1/2 cups) fish strain
  • Pinch of saffron togs
  • 1 dried bay riffle
  • 2 x 5cm strips lemon rind
  • 1kg skinless fish fillets, dig 3cm pieces
  • 1/2 cup finely shredded fresh basil
  • Freshly ground black peppercorn

How to:

  • Heat the oil in a large saucepan over medium warmth. Add the onion and capsicum and fake, stirring, for 10 minutes or until onion softens somewhat. Add the garlic and ready, stirring, for 1 minute or until redolent.

  • Add the tomato, fish strain, saffron, bay leaf and lemon rind. Bring to the moil. Reduce heat to low and simmer, covered, for 15 minutes or until soup thickens slimly.

  • Add the fish and fix, uncovered, for 5 minutes or until fish is just cooked.

  • Ladle the soup among serving bowls. Sprinkle with basil and season with peppercorn. Serve instantly.

  • You can use ocean rod, morwong, blue-eye trevalla, warehou or redfish fillets for this recipe as all these fish are rich in z-3 fatty acids. To give the soup more variety, use a combination of two or three types of fish.

  • Prepare time:15 min.

    Cooking time:35 min.

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