It seems like winter this year wants to stay around for longer and I really like eating soups when it is cold. There is nothing better than a wonderful bowl of hot steaming liquid to warm you up. However soups are often considered as a light snack, first course or light lunch at best. It doesn’t always have to be this way though. Simply add a good portion of fish to the liquid and you can enjoy this soup as a full meal. This soup is a great winter warmer alternative to your usual dinner. Especially as it could be kept in a fridge for 24 hours and re heated when you need a quick and filling meal.
Serves 4 – 6
- 20 large uncooked prawns, shells on
- 600ml fish stock (from stock cubes is fine)
- 3 tblsp rapeseed oil
- 1 large onion, finely chopped
- 1 tsp dried chilli flakes
- 200g roasted red peppers in brine from a jar, drained and sliced
- 200ml white wine
- 1 x 400g tin chopped tomatoes
- 250g haddock fillet, skinned and cut into 5cm chunks (replace with cod if you don’t like haddock)
- 250g pollock fillet, skinned and cut into 5cm chunks (replace with any other strong flavoured white fish if you don’t have pollock fillets).
- Salt and pepper according to taste
- Shell the prawns. Add the shells to the fish stock and simmer for 5 – 10 minutes as they will lend extra flavour to the soup. Set aside.
- Heat the oil in a large saucepan over medium heat and fry the onion, chilli and red peppers for 5 minutes, stirring from time to time.
- Pour in the wine and continue to cook for another 3 minutes to allow the alcohol to evaporate.
- Drain the fish stock and add to the pan together with chopped tomatoes and season with salt and pepper. Bring to the boil, reduce to medium heat and cook for about 20 minutes, uncovered.
- Add the fish and shelled prawns, stir everything together and continue to cook for another 5 minutes, or until the fish and prawns are heather throughout.
Check the seasoning and serve immediately in pre heated bowls with a slice of sourdough bread and glass of New Zealand Sauvignon Blanc.