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Rustic Italian-Style Fish soup

My usual Saturday morning pit stop is Neil Perry’s column in the Goodweekend. I check it out before heading to Carriagework markets in case there is something I may be able cobble together. I have rarely given David Herbert in the Oz the same dedication. But this is a stand out soup. I exchanged the mussels for prawns and used ling fillets for the fish required.

2 tablespoons of olive oil
1 fennel bulb, trimmed, cored and finely chopped
2 stick celery, finely chopped
1 small brown onion finely chopped
1/2 teaspoon dried oregano
Pinch crushed dread chilli
450 g cleaned squid, sliced into 5mm rings, tentacles halved
1cup dry white wine
2 x 4 cans chopped or crushed tomatoes
3 cups fish stock 300g mussels, scrubbed
650g skinless white fish fillets cut into 3 cm pieces
2 tablespoons finely chopped flat leaf parsley
Grated zest 1/2 lemon

Heat oil in a large saucepan and add fennel, celery, onion, oregano and chilli and cook over moderate heat, stirring until softened. Add squid and cook, stirring, for 5 minutes. Add mussels, cover and cook until shells have opened. Add fishing cook for 3-4 minutes.

Spoon soup into deep bowls. Combine parsley and zest and sprinkle on top

Serves 4-6

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Comments 1

  1. This was one of the very best seafood soups I have EVER had. Tender fish that still held together, soft as soft squid, an out of this world flavour to the soup itself.

    I am going to be continually on Lorrie’s case to have this again. Might even have to learn to cook it myself.

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