Chunky fish soup recipe

A simple take on classic French fish soup bouillabaisse, this dish combines seafood and fish with a heady saffron-infused broth.

Ingredients

  Metric  Cups  Imperial 

• 200 g mixed frozen seafood (such as calamari, mussels and prawns)
• 0.2 tsp saffron
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 2 bay leaves
• 227 g tin of chopped tomatoes
• 500 g fish stock
• 100 g cod fillet, skinned and cubed

• 7.1 oz mixed frozen seafood (such as calamari, mussels and prawns)
• 0.2 tsp saffron
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 2 bay leaves
• 8 oz tin of chopped tomatoes
• 17.6 oz fish stock
• 3.5 oz cod fillet, skinned and cubed

• 7.1 oz mixed frozen seafood (such as calamari, mussels and prawns)
• 0.2 tsp saffron
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 2 bay leaves
• 8 oz tin of chopped tomatoes
• 17.6 oz fish stock
• 3.5 oz cod fillet, skinned and cubed

Details

• Cuisine: British
• Recipe Type: Soup
• Difficulty: Easy
• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Serves: 2

Step-by-step

1. Heat the oil in a medium-sized pan and cook the onion for 5 minutes until soft. Add the garlic, bay leaves and saffron and cook for 1 minute. Stir in the tomatoes and fish stock.
2. Bring to the boil and add the cod with the seafood. Simmer gently for 5–10 minutes until the prawns have turned pink, and the seafood and fish are cooked through.
3. Check seasoning and discard the bay leaves. Serve garnished with chopped parsley.

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