Fish soup with olives and wine

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Italian; Modern Australian

Healthy options: Egg free; Lactose free; Low fat; Nut free; Healthy

Serves: 4

Type: Family; Fish; Seafood; Soup

Tools

Kitchen friendly view

Ingredients

1 tablespoon extra virgin olive oil
1 onion, coarsely chopped
2 large cloves garlic, chopped
375g calamari, cleaned, bodies cut into rings, tentacles left whole
½ cup (125ml) dry white wine
4 cups (1L) fish or light chicken stock
375g black mussels, beards removed and scrubbed, if necessary
600g ling fillets, cut into 4cm pieces
1/3 cup kalamata olives, stoned and halved
1 stalk celery with leaves, thinly sliced
2 tablespoons coarsely chopped flat-leaf parsley, plus 1 tablespoon extra
1 bay leaf
¾ teaspoon salt
¼ teaspoon chilli flakes
375g prawns, peeled and deveined
4 thick slices toasted bread

Preparation method

Heat oil in a large, heavy-based saucepan over moderate heat, add onion and cook, stirring frequently, for about 5 minutes or until soft. Add garlic and stir for another minute. Add calamari and stir over high heat for 1 minute, then remove with a slotted spoon and set aside. Pour wine into the saucepan, cook for 3 minutes, then stir in stock and bring to a simmer.

Meanwhile, in a separate saucepan, combine mussels with 1 cup water, bring to a boil over moderately high heat and steam for about 5 minutes, until all are open. Discard any that do not open. Line a sieve with a damp paper towel, strain liquid from mussels and add to soup mixture.

Add ling pieces, olives, celery, 2 tablespoons parsley, bay leaf, salt and chilli and simmer gently for 3 minutes. Add prawns, mussels and reserved calamari, and simmer for a further 3 minutes. Place toast in heated bowls, ladle over the soup and sprinkle with remaining parsley.

Fish and vegie chips with caper yogurt

Asian steamed fish

BBQ pesto fish

Seafood chow mein

More inspiration

Rose scented white chocolate mousse with candied walnutsI never really understood the desserts that were served in our house when I was growing up. My dad loved to experiment – tinned pineapple and sour cream was memorable – I remember it curdling, I...

Valentine's treat: marinated strawberry and rose ricotta cheesecake glassLike every women I love receiving roses, but what I enjoy even more is incorporating beautiful crimson roses in my cooking and Valentine's Day is the perfect time to use the perfumed flavour of roses...