Fish soup


Serves 4
Ready in 25 Minutes


• 2 tbsp olive oil • 1 fennel bulb • 1 red pepper • 1 leek • 1 small orange • 400g can chopped tomatoes with garlic • 1L fish stock (made with 1 stock cube) • 325g fish pie mix • 190g raw peeled king prawns • 1 level tbsp cornflour • 2 tbsp chopped fresh flat-leaf parsley


1. Chop the fennel and leek 2. 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. 3. 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. 4. 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. 5. Sprinkle with parsley and serve with crusty bread.

Nutritional Info:

Each 631g serving contains 300KCAL

Special Diets:

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