CHUNKY MEDITERRANEAN FISH SOUP

Chunky Mediterranean fish soup image

Hoki has a firm white flesh which works well in this warming soup

Provided by CJ Jackson

Categories Lunch, Main course, Soup, Supper

Time 15m

Number Of Ingredients 8

Ingredients

500g tub Napoletana (tomato and basil) pasta sauce
450ml fish stock
2 courgettes , finely sliced
1bulb fennel , finely sliced
450g hoki fillet , defrosted
handful basil leaves, torn
1 tsp chipotle chilli in adobo sauce or chilli paste, to serve
5 tbsp half-fat crème fraîche , to serve

Steps:

Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.

Nutrition Facts : Calories 164 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.83 milligram of sodium