Italian seafood soup with garlic croutons

Cooking Fish Italian seafood soup with garlic croutons

This satisfying soups got a whole lotta flavour and is blessedly low in fat.

Lables: Egg free Lactose free Milk free Peanut free Tree nut free
  1. Preheat oven to 200°C. To make croutons, rub each side of bread with the cut side of the garlic clove. Place on a baking tray and spray with olive oil. Bake, turning halfway, for 10-12 minutes or until golden and crisp.
  2. Meanwhile, heat a saucepan over medium heat. Spray with oil. Add the onion, celery and fennel. Stir for 6-7 minutes or until soft. Stir in garlic and chilli flakes for 1 minute or until aromatic.
  3. Stir in water, tomato and bay leaf. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Add beans, fish, prawns and zucchini and simmer for 5 minutes or until seafood is just cooked and zucchini is tender. Season with pepper. Sprinkle with parsley. Serve with garlic croutons.

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1 brown onion, finely chopped
2 celery sticks, finely chopped
1 baby fennel, trimmed, finely chopped
2 garlic cloves, crushed
1/4 tsp dried chilli flakes
750ml water
400g can no-added-salt diced tomatoes
1 dried bay leaf
400g can no-added-salt cannellini beans, rinsed, drained
400g firm white fish fillets, cut into 2cm pieces
250g peeled medium green prawns
1 large zucchini, halved, thinly sliced
Chopped fresh continental parsley, to serve
8 thin slices sourdough baguette
1 garlic clove, halved

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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