Italian fish soup with white beans

Готовим Fish Italian fish soup with white beans

Impressive, quick and packed with flavour, it’s no wonder that fish soup is a hit from Venice to Tuscany.

Lables: High protein Low carb Lower gi Egg free Lactose free Milk free Peanut free Sesame free Tree nut free
  1. Heat the oil in a wide saucepan over medium heat. Fry the onion, celery and garlic for 5 minutes, stirring occasionally, until soft.
  2. Add capsicum, tomatoes, passata, chilli, herbs, stock and paprika. Season. Simmer over medium-low heat, partly covered, for 20 minutes until capsicum softens.
  3. Add the beans and cherry tomatoes and cook for 5 minutes or until tomatoes soften.
  4. Add the seafood. Cover and simmer gently for 4-5 minutes until mussels have opened and the fish and prawns are just cooked. Discard any mussels that haven’t opened after this time.
  5. Season to taste, then divide among bowls and serve immediately, garnished with parsley and drizzled with olive oil.

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1/4 cup olive oil, plus extra to drizzle
1 onion, thinly sliced
2 celery stalks, thinly sliced
3 garlic cloves, thinly sliced
1 red capsicum, sliced 1cm thick
400g can chopped tomatoes
500ml tomato passata
Good pinch of dried red chilli flakes
2 rosemary sprigs
2 bay leaves
1 cup vegetable stock or water
1 tsp paprika
400g can cannellini beans, rinsed, drained
250g punnet cherry tomatoes
800g skinless fish fillets, cut in 4cm pieces
8 tiger prawns, peeled
16-20 mussels, scrubbed, debearded
Chopped flat-leaf parsley, to serve

Adv

Autors
Preparation time
25
Cooking time
35
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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