Italian fish soup with white beans
- 02.07.2020
- 2 052
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
- Heat the oil in a wide saucepan over medium heat. Fry the onion, celery and garlic for 5 minutes, stirring occasionally, until soft.
- Add capsicum, tomatoes, passata, chilli, herbs, stock and paprika. Season. Simmer over medium-low heat, partly covered, for 20 minutes until capsicum softens.
- Add the beans and cherry tomatoes and cook for 5 minutes or until tomatoes soften.
- 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.
- Season to taste, then divide among bowls and serve immediately, garnished with parsley and drizzled with olive oil.