1 hr 5 mins
Super easy
serves 6
About the recipe
Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness.
Ingredients
1 red onion
2 celery sticks
½ a small fennel bulb
2 garlic cloves
1 red chilli, deseeded
2 tablespoons olive oil, plus extra for drizzling
a glass of dry white wine
800g chopped good plum tomatoes or passata
½ a butternut squash, peeled and grated
500ml organic fish stock
200g salmon fillet, from sustainable sources, ask your fishmonger, skinned
300g halibut fillet, from sustainable sources, ask your fishmonger, skinned
12 raw peeled prawns or langoustine tails, from sustainable sources, ask your fishmonger
½ a lemon
a large handful of fresh flat-leaf parsley, chopped
Top Tip
Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
Method
- Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
- Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
- Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
- Serve drizzled with olive oil and sprinkled with the chopped parsley.
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