3 tablespoons olive oil
1 stalk celery, finely chopped
1 leek, cut into thin rings
1 fennel bulb, quartered,tops and core removed,then cut into thin strips
1 red onion, finely chopped
2 cloves garlic, crushed
1 red chili pepper, seeds removed and finely cut
1 (14 ounce) can chopped tomatoes
1 bay leaf
1/2 teaspoon turmeric
1 teaspoon dried oregano
1/2 cup white wine
3-4 cups fish stock or vegetable stock or chicken stock
1 1/2 lbs white fish fillets, approx
8 large raw prawns, shelled or with shells left on
2-3 tablespoons chopped parsley
2-3 tablespoons chopped basil
Heat the oil in a large pan and fry your celery, leek, onion, garlic and chili for 5 minutes.
Add tomatoes, bay leaf, turmeric, oregano, white wine and simmer for 5 minutes.
Add 3 cups of the stock; bring to the boil simmer for another 5 minutes.
Now add the fish and after 3-4 minutes add the prawns, when they turn pink the soup is ready.
If you want more liquid add the remaining stock.
Season with salt and pepper; sprinkle the parsley and basil over the soup.
- Calories 380
- Calories from Fat 130 (34%)
- Amount Per Serving %DV
- Total Fat 14.4g 22%
- Saturated Fat 2.3g 11%
- Monounsaturated Fat 8.4g
- Polyunsaturated Fat 2.3g
- Trans Fat 0.0g
- Cholesterol 137mg 45%
- Sodium 472mg 19%
- Potassium 1370mg 39%
- Total Carbohydrate 17.2g 5%
- Dietary Fiber 4.4g 17%
- Sugars 5.8g
- Protein 40.2g