Mixed Fish Stew With Croutons

15 Ingredients

Number of servings

2.25kilograms mixed fish and shellfish, such as haddock, monkfish, plaice, and shelled uncooked prawns
3tablespoons olive oil
4 cloves garlic, grated or finely chopped
2tablespoons tomato purée
1 onion, finely chopped
8 tomatoes, skinned and chopped
1teaspoons fennel seeds
3-5 strand saffron
1 pinch paprika
1.20L light fish stock
1 pinch salt
1 pinch freshly ground black pepper
1 French stick
125grams Gruyère cheese, grated
1 handful fresh flat-leaf parsley, finely chopped (to garnish)

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Wash the fish, then cut it into chunky bite-sized pieces and put to one side. Put the oil in a large wide pan, add the garlic, tomato purée, and onion, and cook over a very low heat for 5-8 minutes, or until the onion begins to soften.

Step 2 of 3

Add the tomato, fennel seeds, saffron, and paprika, pour in the stock, and season with salt and black pepper. Bring to the boil, then reduce to a simmer and cook for 10 minutes. Add the fish and shellfish and simmer for a further 10 minutes, or until the fish is cooked.

Step 3 of 3

Slice the bread on the diagonal and toast. Serve the soup with the toasted croutons, sprinkle over the cheese, and garnish with parsley.