Chunky Mediterranean Fish Soup
This comforting Fish and Vegetable Soup is a delightful combination of tender hoki fillets, vibrant courgettes, and flavorful fennel simmered in a luscious Napoletana pasta sauce. Finished with a dollop of chipotle-infused crème fraîche, this soup is as satisfying as it is easy to make.
— Constant Cookbook
Ingredients
- 500g tub Napoletana (tomato and basil) pasta sauce
- 450ml fish stock
- 2 courgettes , finely sliced
- 1 bulb fennel , finely sliced
- 450g hoki fillets , defrosted
- handful basil leaves, torn
- 1 tsp chipotle chillies in adobo sauce or chilli paste, to serve
- 5 tbsp half-fat crème fraîche , to serve
Instructions
- 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.
- 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.
- 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.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 164 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 1.83 milligram of sodium
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