Fast fish soup

Name: Fast fish soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 leek, finely chopped; 4 fat garlic cloves, crushed; 3 celery sticks, finely chopped; 1 small fennel bulb, finely chopped; 1 red chilli, deseeded and finely chopped; 3 tbsp. olive oil; 50 mL (2fl oz) white wine; About 750 g (1lb 11oz) mixed fish and shellfish, such as haddock and monkfish fillets, raw shelled prawns and mussels (discard any mussels that don't close when tapped); 4 medium tomatoes, chopped; 20 g pack fresh thyme, chopped

This delicious fish soup can be whipped up in just 20 minutes

By The Good Housekeeping Cookery TeamPublished: 17 July 2005

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Yields:

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Ingredients

1 leek, finely chopped
4 fat garlic cloves, crushed
3 celery sticks, finely chopped
1 small fennel bulb, finely chopped
1 red chilli, deseeded and finely chopped
3 Tbsp. olive oil
50 ml (2fl oz) white wine
About 750 g (1lb 11oz) mixed fish and shellfish, such as haddock and monkfish fillets, raw shelled prawns and mussels (discard any mussels that don't close when tapped)
4 medium tomatoes, chopped
20 g pack fresh thyme, chopped

Directions

1. Step 1
  Put the leek into a large pan and add the garlic, celery, fennel, chilli and olive oil. Cook over a medium heat for 5min or until vegetables are soft and beginning to colour.
2. Step 2
  Stir in 1.1 litres (2 pints) boiling water and the white wine. Bring to the boil, then cover and simmer for 5min.
3. Step 3
  Cut the white fish into large chunks. Add to the soup with the tomatoes and thyme. Continue to simmer gently until the fish has just turned opaque. Add the prawns, simmer for 1min, then add the mussels, if you're using them.
4. Step 4
  As soon as all the mussels have opened (discard any that haven't), season soup and ladle into bowls to serve.
  
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For tradition

Fish soup is traditionally served with garlic croutes, which can be made while the soup is simmering. Toast small slices of baguette, spread with garlic mayo and sprinkle with grated cheese. Float in the hot soup just before serving.

Per Serving:

Calories: 250
Total carbs: 3 g
Total fat: 12 g
Saturated fat: 2 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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