Italian Fish Soup

Name: Italian Fish Soup
Ingredients: 90 ml (6 tablespoons) olive oil; 2 onions, thinly sliced; 2 garlic cloves, finely chopped; 1 kg ripe tomatoes, peeled and coarsely chopped; 250 ml (1 cup) celery, sliced; 1 bay leave; sprig of rosemary; 1000 ml (4 cups) fish stock; 1 kg mixed white fish fillets (kingklip, cape salmon, monk, hake); salt and pepper to taste; 125 ml (1/2 cup) white wine; 30 ml (2 tablespoons) fresh parsley, finely chopped

This recipe for fish soup is very nourishing and particularly light. Serve with crusty Italian bread.

Published 12 February 2022

Method

Heat oil in a large heavy-based saucepan and gently fry onions and garlic until soft and transparent.
Add tomatoes, celery, bay leave, rosemary and the fish stock. Bring to the boil, cover and simmer for 30 to 40 minutes. Add more stock if the soup becomes too thick.
Cut the fish fillets into bite-size pieces. Add the fish to the tomato and stock mixture. Simmer for 5 minutes.
Season to taste with salt and pepper, add the wine and bring the soup back to a gentle simmer. Serve hot, garnished with the chopped parsley.