Hearty Fish Soup

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2 tbsp olive oil

1 fennel bulb, cut into thin wedges

1 red pepper, deseeded and chopped

1 leek, trimmed and sliced

1 small orange

400 g can Chopped Tomatoes with Garlic

1L fish stock (made with 1 stock cube)

325 g Fish Pie Mix, cut into bite-size pieces

190 g pack Raw Peeled King Prawns

1 level tbsp cornflour

2 tbsp chopped fresh flat-leaf parsley


1. Heat the oil in a large pan. Stir in the fennel, pepper and leek. Cover and cook over a medium heat for 4-5 minutes until just soft.

2. Pare the zest from the orange and add to the pan with the tomatoes and stock. Bring to the boil and simmer for 3 minutes.

3. Add the fish, heat until simmering and simmer for 3 minutes. Add the prawns, return to a simmer and cook for a further 2 minutes.

4. Mix the cornflour with a little cold water and stir in. Simmer for 1 minute until slightly thickened. Sprinkle with parsley and serve with crusty bread.

Bon Appetit!

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