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Fish Soup with Ling, Prawns and Mussels
3 tb Extra virgin olive oil
1 md Onion, chopped
1 Carrot, peeled and chopped
1 Stalk celery, thinly sliced
2 lg Tomatoes, chopped
3 tb Chopped continental parsley
60 ml Dry white wine
250 g Ling fillets, cut into bite-size pieces
8 King prawns, peeled and de-veined
6 c Fish stock
4 Thick slices country bread
1 lg Garlic clove, halved
Combine the oil, onion, carrot and celery in a large saucepan and cook over a moderate heat until the onion is soft, about 5 mins. Add the chopped tomatoes, parsley and wine, bring to the boil and cook on high for 1 min. Add the ling, prawns, mussels and fish stock and leave to simmer gently for 20 mins. Remove any mussels that haven't opened. Grill the bread slices and rub with the cut side of the garlic. Either serve the bread separately or place in heated bowls and pour over the soup.