Name: Mediterranean fish soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 clove garlic, crushed; 1 (200g) leek, halved, thinly sliced; 1 (150g) red capsicum, cut into 1cm pieces; 1 (100g) red onion, halved, thinly sliced; 1 (150g) stalk celery, trimmed, cut into 1cm pieces; 1 (70g) carrot, cut into 1cm pieces; 1/2 teaspoon finely grated orange rind; 1/4 teaspoon dried chilli flakes; 2 tablespoon tomato paste; 2 cup (500ml) water; 3 cup (750ml) fish stock; 1/4 cup (60ml) dry white wine; 2 (180g) egg tomatoes, chopped; 200 gram uncooked small king prawns; 200 gram skinless blue-eye fillet, coarsely chopped; 200 gram skinless ocean trout fillet, coarsely chopped; 1/4 teaspoon finely chopped fresh thyme; 1 tablespoon finely chopped fresh dill

Ingredients

1 tablespoon olive oil

1 clove garlic, crushed

1 (200g) leek, halved, thinly sliced

1 (150g) red capsicum, cut into 1cm pieces

1 (100g) red onion, halved, thinly sliced

1 (150g) stalk celery, trimmed, cut into 1cm pieces

1 (70g) carrot, cut into 1cm pieces

1/2 teaspoon finely grated orange rind

1/4 teaspoon dried chilli flakes

2 tablespoon tomato paste

2 cup (500ml) water

3 cup (750ml) fish stock

1/4 cup (60ml) dry white wine

2 (180g) egg tomatoes, chopped

200 gram uncooked small king prawns

200 gram skinless blue-eye fillet, coarsely chopped

200 gram skinless ocean trout fillet, coarsely chopped

1/4 teaspoon finely chopped fresh thyme

1 tablespoon finely chopped fresh dill

Method

1.Heat oil in a large saucepan. Stir garlic, leek, capsicum, onion, celery, carrot, rind and chilli over heat until softened.

2.Add paste, water, stock, wine and tomato; bring to the boil. Reduce heat and simmer without lid for 20 minutes.

3.Meanwhile, shell and devein prawns; chop meat coarsely. Add prawn meat, fish, thyme and half the dill to soup. Simmer without lid for 3 minutes or until prawn and fish are cooked.

4.Serve bowls of soup sprinkled with remaining dill.

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Ingredients

Method

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