Fish Soup with Roasted Toma­toes, Pa­prika and Oregano

Dish - Everyday Dish - - Soups -

Toma­toes: Com­bine all the in­gre­di­ents on a large lipped bak­ing tray, sea­son well and spread out in a sin­gle layer. Roast for 20–25 min­utes, turn­ing oc­ca­sion­ally un­til the veg­eta­bles are very ten­der. Cool a lit­tle then pull off the tomato skins and dis­card.

Soup: Heat the oil and but­ter in a large, wide saucepan. Sea­son the fish and cook both sides un­til just cooked through. Trans­fer to a plate. Add the fen­nel to the pan, sea­son and cook for 2 min­utes then add the tomato paste and wine and cook un­til the fen­nel is ten­der. Add the stock and the roasted tomato mix­ture, mak­ing sure you scrape in all the juices from the bak­ing tray. Sim­mer for 5 min­utes and sea­son if needed.

To serve: La­dle the soup into warm bowls and top with the fish and re­served fen­nel fronds. Great served with grilled bread spread with aioli. Serves 4

The roasted toma­toes and cap­sicum also make a de­li­cious top­ping for serv­ing over hot cooked pasta.

FISH SOUP WITH ROASTED TOMA­TOES, PA­PRIKA AND OREGANO [ recipe pre­vi­ous page]

WIN­TER VEG­ETABLE SOUP WITH SIZ­ZLED SAUSAGES [ recipe next page]

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