Mediterranean Fish Soup
This is an extremely easy yet finger-licking good soup (more like a stew really).
Make it on the weekend and serve it with a side salad in individuals plates. You will need a bowl on the table for empty shells and some extra paper napkins. Young children may find the shell- fish a bit difficult to manage, so you might have to help them.
Fish Stock Ingredients (Serves 4)
- 4 fish heads
- 4 sticks celery with leaves, chopped
- 2 onions, peeled and chopped
- 3 cloves garlic, diced
- 8 sprigs of each, thyme, oregano, parsley
- 3 bay leaves
- 1/2 cup olive oil
- 2 cups dry white wine
- 8 whole black pepper corns
- 6 cups water
- You can make the stock day before and keep it in the fridge until ready to make the rest of the soup. It will keep in the fridge for 3 days.
- Heat oil in large heavy saucepan. Cook onion, garlic and celery for a few minutes, do not brown.
- Add fish heads, herbs, bay leaves, peppercorns, wine and water. Bring to boil, reduce heat, simmer very gently, covered for 45 minutes.
- Strain fish stock through fine sieve, discard fish heads and vegetables.
- Leave to cool at room temperature then cover and refrigerate.
- 1kg boneless, firm flesh fish fillets, cut into bite size pieces
- 20 green prawns, shelled and de-veined
- 24 mussels, washed, scrubbed and bearded
- 24 pippies or clams, washed and scrubbed
- 2x400g cans diced tomatoes
- 1 tablespoons tomato paste
- 1 teaspoon powdered saffron
- 1 cup Italian parsley, chopped
- salt and pepper
- Make this on the day you want to eat the soup.
- Put stock in a large heavy- based saucepan. Heat.
- Add tomatoes, tomato paste and saffron to stock. Bring to boil. Simmer covered very gently for 20 minutes.
- Add prepared fish and shellfish to soup. Simmer covered until fish is cooked. This will only take a few minutes.
- Season soup to taste.
- Transfer soup into a large serving bowl, sprinkle with chopped parsley and portion it at the table.