Name: Mediterranean fish soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 clove garlic, crushed; 1 (200g) leek, halved, thinly sliced; 1 (150g) red capsicum, cut into 1cm pieces; 1 (100g) red onion, halved, thinly sliced; 1 (150g) stalk celery, trimmed, cut into 1cm pieces; 1 (70g) carrot, cut into 1cm pieces; 1/2 teaspoon finely grated orange rind; 1/4 teaspoon dried chilli flakes; 2 tablespoon tomato paste; 2 cup (500ml) water; 3 cup (750ml) fish stock; 1/4 cup (60ml) dry white wine; 2 (180g) egg tomatoes, chopped; 200 gram uncooked small king prawns; 200 gram skinless blue-eye fillet, coarsely chopped; 200 gram skinless ocean trout fillet, coarsely chopped; 1/4 teaspoon finely chopped fresh thyme; 1 tablespoon finely chopped fresh dill

Ingredients

1 tablespoon olive oil

1 clove garlic, crushed

1 (200g) leek, halved, thinly sliced

1 (150g) red capsicum, cut into 1cm pieces

1 (100g) red onion, halved, thinly sliced

1 (150g) stalk celery, trimmed, cut into 1cm pieces

1 (70g) carrot, cut into 1cm pieces

1/2 teaspoon finely grated orange rind

1/4 teaspoon dried chilli flakes

2 tablespoon tomato paste

2 cup (500ml) water

3 cup (750ml) fish stock

1/4 cup (60ml) dry white wine

2 (180g) egg tomatoes, chopped

200 gram uncooked small king prawns

200 gram skinless blue-eye fillet, coarsely chopped

200 gram skinless ocean trout fillet, coarsely chopped

1/4 teaspoon finely chopped fresh thyme

1 tablespoon finely chopped fresh dill

Method

1.Heat oil in a large saucepan. Stir garlic, leek, capsicum, onion, celery, carrot, rind and chilli over heat until softened.

2.Add paste, water, stock, wine and tomato; bring to the boil. Reduce heat and simmer without lid for 20 minutes.

3.Meanwhile, shell and devein prawns; chop meat coarsely. Add prawn meat, fish, thyme and half the dill to soup. Simmer without lid for 3 minutes or until prawn and fish are cooked.

4.Serve bowls of soup sprinkled with remaining dill.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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