Fish Soup

Cooking Time
30

Portions
4

Ingredients

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• g mixed fish, approx. 50g pieces (sea bass, plaice, cod, sole, haddock, salmon, tuna)
• g cherry tomatoes
• g ltr fish stock
• g ltr shellfish stock
• g ltr Country Range White Cooking Wine
•   tsp Country Range Garlic Purée
• g fresh basil leaves
•   tbsp Country Range Chopped Tomatoes
• g lemon
• g carrots, peeled and finely chopped
• g leek, peeled and finely sliced
• g fennel bulb, finely chopped
• g Country Range Star Anise good splash of olive oil salt and pepper to taste

• 1

  Step 1

  Pre-heat the oven to 170°C/325°F/Gas Mark 5.
• 2

  Step 2

  Place a splash of oil into a hot medium-sized saucepan. Fry the fennel, carrot and leek for 4-5 minutes until golden brown.
• 3

  Step 3

  Add the chopped tomatoes and white wine. Heat, then reduce by half. Add the stock, bring to the boil and reduce by half; this intensifies the flavour.
• 4

  Step 4

  Simmer for 15 minutes then add the garlic purée and star anise.
• 5

  Step 5

  Simmer for a further 10 minutes, remove from the heat and blend until smooth. Leave to one side.
• 6

  Step 6

  Place the fish onto a lightly greased tray, season and bake in the oven for 6-8 minutes. Remove from the oven and squeeze lemon juice over the fish.
• 7

  Step 7

  Place the fish sauce into a bowl with the fish on top. Rip the pieces of basil and decorate with halved tomatoes.
• 8

  Step 8

  Serve garnished with croutons topped with saffron garlic mayonnaise.

Ingredients

• 1 g mixed fish, approx. 50g pieces (sea bass, plaice, cod, sole, haddock, salmon, tuna)
• 6 g cherry tomatoes
• 0.5 g ltr fish stock
• 0.5 g ltr shellfish stock
• 0.25 g ltr Country Range White Cooking Wine
• 2 tsp Country Range Garlic Purée
• 6 g fresh basil leaves
• 2 tbsp Country Range Chopped Tomatoes
• 0.5 g lemon
• 4 g carrots, peeled and finely chopped
• 0.5 g leek, peeled and finely sliced
• 0.5 g fennel bulb, finely chopped
• 2 g Country Range Star Anise good splash of olive oil salt and pepper to taste