Fish soup

Fish soup

main courses | serves 4-6

1. Gently cook the fennel, leek, celery, garlic and chilli in a little olive oil over a medium heat, until soft. Add 1 litre of water and the wine. Bring to the boil, then reduce heat and simmer until vegetables are cooked.
2. Add the tomatoes, thyme and fish. When the fish turns opaque, add the prawns, mussels or clams and simmer for 2 minutes until the prawns are cooked and the mussels are open. Season and serve with a drizzle of extra-virgin olive oil and a scattering of fresh chilli.

 

Recipe Kate McCullough
Photo Sam Stowell


from Issue 10

ingredients

1 small fennel bulb, finely chopped
1 leek, finely chopped
3 celery stalks, finely chopped
4 garlic cloves, finely chopped
1 red chilli, finely chopped
olive oil
small glass of white wine
34 fresh tomatoes, chopped
1 bunch thyme
440g white fish, cut into chunks
400g prawns, mussels or clams (or a mixture of all three)

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