TUNA FISH SOUP RECIPES

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SEAFOOD SOUP | FISH RECIPES | JAMIE OLIVER



Seafood Soup | Fish Recipes | Jamie Oliver image

Total Time 30 minutes

Yield 4 to 6

Number Of Ingredients 12

1 small bulb of fennel
1 leek
3 sticks of celery
1 fresh red chilli
4 cloves of garlic
3-4 tomatoes
1 bunch of fresh thyme
440 g white fish, from sustainable sources
olive oil
1 small glass of white wine
400 g prawns, mussels or clams, from sustainable sources
extra virgin olive oil

Steps:

    1. Trim and finely chop the fennel, leek, celery and chilli, and peel and finely chop the garlic. Roughly chop the tomatoes, pick the thyme leaves and chop the fish into chunks.
    2. Gently cook the fennel, leek, celery, most of the chilli and the garlic in olive oil over a medium heat, until soft.
    3. Add 1 litre water and the wine, bring to the boil, then reduce heat and simmer until vegetables are cooked.
    4. Add the tomatoes, thyme and fish. When fish turns opaque, add the prawns, mussels or clams and simmer for 2 minutes until prawns are cooked and mussels are open.
    5. Season and serve with a drizzle of extra virgin olive oil and a scattering of fresh chilli.

Nutrition Facts : Calories 240 calories, FatContent 3.2 g fat, SaturatedFatContent 0.6 g saturated fat, ProteinContent 40.6 g protein, CarbohydrateContent 7.4 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 1.3 g salt, FiberContent 0.7 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

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

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