Italian fish soup with white beans

Recipes / Fish

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

Recipe «Italian fish soup with white beans» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.