A Delicious Blend of Flavors and Textures

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Make A Delicious Blend of Flavors and Textures

Impressive, quick and packed with flavor, it’s no wonder that fish soup is a hit from Venice to Tuscany.

Italian Fish Soup with White Beans

Ingredients

1/4 cup olive oil, plus extra to drizzle

1 onion, thinly sliced

2 celery stalks, thinly sliced

3 garlic cloves, thinly sliced

1 red capsicum, sliced 1/3 inch thick

15 oz can chopped tomatoes

17 oz tomato sauce

Good pinch of dried red chilli flakes

2 rosemary sprigs

2 bay leaves

1 cup  vegetable stock 

1 teaspoon paprika

14 oz can cannellini beans, rinsed, drained

9 oz punnet cherry tomatoes

1 1/2 pound skinless fish fillets, cut in 2 inch pieces 

8 tiger prawns, peeled (tails intact)

16-20 mussels, scrubbed, debearded

Chopped flat-leaf parsley, to serve

Directions

Heat the oil in a wide saucepan over medium heat. Fry the onion, celery and garlic for 5 minutes, stirring occasionally, until soft.

Add capsicum, tomatoes, sauce, chilli, herbs, stock and paprika. Season. Simmer over medium-low heat, partly covered, for 20 minutes until capsicum softens.

Add the beans and cherry tomatoes and cook for 5 minutes or until tomatoes soften.

Add the seafood. Cover and simmer gently for 4-5 minutes until mussels have opened and the fish and prawns are just cooked. Discard any mussels that haven’t opened after this time.

Season to taste, then divide among bowls and serve immediately, garnished with parsley and drizzled with olive oil.

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