Spicy fish soup
There are many variations of fish soup in the south of Italy, but this has to be my favourite because the flavour of the red mullet makes it unique.
SERVES 4 PREP 10 MINS COOK 40 MINS
✱ 4tbsp olive oil
✱ 1tsp chilli flakes
✱ 1 large red onion, finely chopped
✱ 200ml white wine
✱ 600ml hot fish stock
✱ 400g can of chopped tomatoes
✱ 300g skinless red mullet fillet, cut in 3cm chunks
✱ 300g skinless haddock fillet, cut in 3cm chunks
✱ 16 large raw prawns, peeled and deveined
✱ 10 red cherry tomatoes, halved
✱ 4tbsp chopped flat-leaf parsley leaves
✱ 1 unwaxed orange
✱ Focaccia, to serve
1 Pour the oil into a medium-sized saucepan and place over a medium heat. Add the chilli flakes and the chopped onion and fry for 6 mins, stirring occasionally.
2 Increase the heat to high and pour in the wine, then bring to the boil and let it bubble for 2 mins, allowing the alcohol to evaporate. Stir in the fish stock and canned tomatoes, season with 2tsp salt and return the mixture to the boil once more. Reduce the heat to medium and then simmer for 15 mins, stirring occasionally.
3 Add all the fish and the prawns to the saucepan, then stir very gently so you don’t break up the fish. Bring to the boil, then reduce the heat and simmer for 10 mins, stirring very gently after about 5 mins.
4 Stir in the cherry tomatoes and parsley and continue to simmer for 1 min. Remove from the heat and divide between four bowls. Grate orange zest over each bowl and serve immediately with sliced focaccia, if liked.
Per serving: 344 cals, 15g fat, 2g sat fat, 5g carbs