Chunky Mediterranean fish soup
Hoki has a firm white flesh which works well in this warming soup
- Prep: 5 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 500g tub Napoletana (tomato and basil) pasta sauce
- 450ml fish stock
- 2 courgettes, finely sliced
- 1 bulb fennel, finely sliced
- 450g hoki fillets, defrosted
- handful basil leaves, torn
- 1 tsp chipotle chilli in adobo sauce or chilli paste, to serve
- 5 tbsp half-fat crème fraîche, to serve
Method
-
Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
-
Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don’t stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
-
Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.
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