FRESH TUNA FISH RECIPE RECIPES

BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES

Best fish soup recipe in the world | Jamie Oliver recipes image

Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness

Total Time 1 hours 5 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 red onion
2 sticks celery
½ small bulb fennel
2 cloves garlic
1 red chilli deseeded
2 tablespoons olive oil plus extra for drizzling
1 glass dry white wine
800 g chopped plum tomatoes or passata
½ butternut squash peeled and grated
500 ml organic fish stock
200 g salmon fillet from sustainable sources, ask your fishmonger, skinned
300 g halibut fillet from sustainable sources, ask your fishmonger, skinned
12 raw peeled prawns or langoustine tails from sustainable sources, ask your fishmonger
½ lemon
1 large handful fresh flat-leaf parsley chopped

Steps:

1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
3. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
5. Serve drizzled with olive oil and sprinkled with the chopped parsley.

Nutrition Facts : Calories 265 calories, FatContent 11 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 13.2 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 1.52 g salt, FiberContent 3.7 g fibre

BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES

Best fish soup recipe in the world | Jamie Oliver recipes image

Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness

Total Time 1 hours 5 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 red onion
2 sticks celery
½ small bulb fennel
2 cloves garlic
1 red chilli deseeded
2 tablespoons olive oil plus extra for drizzling
1 glass dry white wine
800 g chopped plum tomatoes or passata
½ butternut squash peeled and grated
500 ml organic fish stock
200 g salmon fillet from sustainable sources, ask your fishmonger, skinned
300 g halibut fillet from sustainable sources, ask your fishmonger, skinned
12 raw peeled prawns or langoustine tails from sustainable sources, ask your fishmonger
½ lemon
1 large handful fresh flat-leaf parsley chopped

Steps:

1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
3. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
5. Serve drizzled with olive oil and sprinkled with the chopped parsley.

More about "fresh tuna fish recipe recipes"

BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES

Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 265 calories per serving

1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
3. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
5. Serve drizzled with olive oil and sprinkled with the chopped parsley.

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