SOUPS WITH FISH 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.

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FISH STEW | FISH RECIPES | JAMIE OLIVER RECIPES

Packed with beautiful fish and shellfish in a delicious tomato broth, this stew's a one-pot wonder
From jamieoliver.com
Total Time 45 minutes
Calories 470 calories per serving

1. It’s worth trying to get hold of saffron for this one – it’s available from most delis and good supermarkets. It’s not cheap, but bear in mind you won’t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven’t got one, try using a high-sided roasting tray instead, with another tray as a lid.
2. To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a Flavour Shaker™ until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.
3. Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren’t tightly closed, give them a sharp tap. If they don’t close up, throw them away.
4. Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
5. Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don’t open.)
6. Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aïoli.

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