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

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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.

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