Mediterranean-style seafood soup
Ingredients:
- 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.