Warm, hearty and smart enough to serve to guests for a casual mid-week catch-up.
Ingredients
| ¼ cup | Olive oil |
| 1 | Onion, medium, cut into thin wedges |
| 1 | Leek, trimmed and thinly sliced |
| 2 sticks | Celery, strings removed and sliced |
| 4 cloves | Garlic, lightly crushed with the blade of a large knife |
| 1 | Fennel bulb, trimmed and very thinly sliced |
| 2 | Agria potatoes, medium sized, peeled and cut into 2.5cm pieces |
| ¼ cup | White wine |
| 1 pinch | Saffron threads |
| 1 pinch | Dried chilli flakes |
| 3 fillets | White fish, firm (800g), such as monkfish or cod, cut into large chunks (Main) |
| 1 can | Tomato, whole (400g), drained and roughly chopped |
| 1 | Bread, aioli and lemon, for serving |
AdvertisementAdvertise with NZME.
Directions
- Place the oil, onion and leek in a heavy-based saucepan and cook over low heat until soft but not coloured (allow 10-15 minutes)
- Add the celery, garlic and fennel and cook a further 1 minute, then add the potato pieces. Pour in the wine with the saffron and chilli flakes. Stir and cook until the wine has evaporated, then add enough boiling water to cover all the ingredients well. Season with salt.
- Simmer until the potatoes are just cooked, 15-20 minutes. Add the fish chunks and chopped tomatoes and simmer for a further 2-3 minutes until fish and is also just cooked.
- Serve fish soup in warmed deep soup bowls with slices of toasted bread slathered in aioli (garlic mayonnaise), and lemon wedges.
