Provençal-Style Fish Soup With Garlic Toast
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 800 g chopped tomatoes
- 340 g roasted red peppers, peeled and chopped
- 59.14 ml olive oil
- 3 garlic cloves, crushed
- 1.23 ml fennel seed
- 354.88 ml fish stock
- 473.18 ml water
- 400 g fish fillets, chopped coarsely
- 10 large shrimp, uncooked and peeled
- salt & freshly ground black pepper
- 59.14 ml fresh dill, coarsely chopped
-
Garlic toast
- 4 piece Turkish bread (or gluten-free bread)
- 1 garlic clove, crushed
- 29.58 ml olive oil
- 29.58 ml butter
directions
- Put tomatoes and capsicum in blender and process until smooth.
- Heat oil, garlic and fennel seeds in a large saucepan, stirring, over low heat, for about 3 minutes or until the garlic just begins to slightly turn golden.
- Add tomato mixture, stock and water. Bring to the boil then reduce heat and simmer, uncovered, for 10 minutes.
- Add the fish and prawns; simmer uncovered, for about 3 minutes or until fish is tender.
- For the garlic toast: Put garlic, oil and butter in a cup and microwave until melted (about 1 minute). Brush this mix onto bread. Grill until toasted and crisp on one side.
- Season soup with salt and pepper. Sprinkle with dill, to garnish, before serving.
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RECIPE SUBMITTED BY
Lee_tah
Australia
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