Quick fish soup

Posted on Sep 26th, 2020

by Irene Milito

Categories:

Italian recipes

This speedy soup is perfect for any fish lover who doesn’t want to spend ages cleaning shellfish! Buy ready-peeled tiger prawns (jumbo shrimp) and ask your fishmonger to slice the squid and even chop the cod, if you’re pressed for time. You can even buy the veggies ready-chopped too! This dish of delicate
seafood, cooked in tomatoes and served with toasted bread, makes a delicious main course.

Cooking time: 20 minutes (not including preparation)

Portions: serves 4

Ingredients:

4 tbsp extra-virgin olive oil, plus extra for drizzling
3 banana shallots, very finely chopped
2 celery stalks, very finely chopped
2 small carrots, very finely chopped
½ fresh red chilli, finely chopped
2 bay leaves 10 raw tiger prawns (jumbo shrimp)
200 g/7 oz squid, sliced into rings 200 g/7 oz cod, cut into small chunks
100 ml/3½ fl oz/7 tbsp white wine
600 g/1 lb 5 oz tomato passata (strained tomatoes) sea salt, to taste a
Handful fresh parsley, finely chopped
Slices of toasted country-style bread, to serve

Preparation:

Heat the olive oil in a medium-sized, heavy-based saucepan set over a medium heat. Add the vegetables, chilli and bay leaves and sweat for about 2 minutes. Stir in the prawns and squid, and continue to cook for a further 3 minutes. Add the cod and cook for 1 minute. Pour in the white wine, increase the heat and cook off to evaporate. Carefully remove the cod chunks and set aside. Add the tomato passata, together with about 100 ml/3½ fl oz/7 tbsp of water and some salt to taste, lower the heat, then cover with a lid and cook for 10 minutes. Return the cod to the pan and heat through for a final minute. Remove from the heat and serve sprinkled with the chopped parsley, a drizzle of extra-virgin olive oil, and with the toasted bread on the side.

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