Fisherman’s soup
- Published: 29 Sep 22
- Updated: 25 Mar 24
A thrifty and healthy fish soup recipe from Claire Thomson. Poach the fish in a tomato-laced broth, then add clams or prawns for a rich and hearty soup.
Loved this recipe? Try our simple fish stew next.
Recipe from Tomato: 80 Recipes Celebrating the Extraordinary Tomato by Claire Thomson (Quadrille £22).
Ingredients
- 3 tbsp olive oil, plus extra to drizzle
- 1 small onion, finely chopped or sliced
- 3 celery sticks, finely chopped or sliced
- 3 garlic cloves, finely sliced
- Pinch chilli flakes, or 1 red or green chilli, sliced
- 5 plum tomatoes, finely chopped, or 400g tin plum tomatoes, drained and chopped
- 600ml fish or vegetable stock
- 100ml dry white wine or additional fish or vegetable stock
- 500g firm, white sustainable fish, cut into 2-3cm pieces
- 200g peeled, raw prawns or 500g clams or mussels, cleaned
- Juice ½ lemon, small orange or lime
- ½ bunch flatleaf parsley, dill, tarragon, coriander or basil, leaves picked and finely chopped
Method
- Heat the olive oil in a wide, shallow saucepan (one with a lid) over a low medium heat. Add the onion and celery, cooking for 8-10 minutes until soft but not coloured. Add the garlic and chilli flakes/slices and cook for 2 minutes more.
- Add the tomatoes, season, then turn up the heat to medium. Cook for another 3-5 minutes until rich and thickened.
- Pour in the stock and wine/additional stock, turn up the heat to high and bring to a fast boil. Add the fish, turn down the heat to medium, then cover with a lid and simmer until the fish is opaque and just cooked through (about 5-7 minutes). Add the shellfish for the final 2 minutes of the cooking time, cooking until the prawns have turned opaque or the clams or mussels have opened.
- Check the seasoning, then add the citrus juice and remove the pan from the heat.
- To serve, divide the soup among bowls and scatter with the herbs, adding a drizzle of olive oil to each serving.
- Recipe from September 2022 Issue
Nutrition
- Calories
- 306kcals
- Fat
- 13.1g (1.9g saturated)
- Protein
- 33.6g
- Carbohydrates
- 7.6g (6.5g sugars)
- Fibre
- 2.7g
- Salt
- 0.9g
delicious. tips
Sprinkle fish fillets with rock salt and leave in the fridge for 15 minutes. Rinse well, pat dry and cut into bite-size pieces. The salt will draw out the moisture in the fish, firming it up slightly and seasoning it throughout.
Freeze the cooled soup in an airtight container or freezer bag. Defrost fully before reheating to serve.
For a quick fish stock, put about 400g fish bones and/or prawn shells in a saucepan with a peeled garlic clove, a couple of parsley stalks and a few slices of celery and onion. Cover with 800ml cold water, bring the liquid to a boil and skim off any froth. Simmer for about 10 minutes. Strain and put to one side until ready to use.
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This was so quick and easy to make. I used large Gourmandia tomatoes out of the garden as I didn’t have any plum tomatoes. I used a green chilli sliced up and it was just the right amount of heat for us. I used cod fillets and raw tiger prawns. I don’t think it took longer than 30 – 40 minutes from start to finish and it was absolutely full of flavour. I served it drizzled with some really good quality Greek extra virgin olive oil and warm ciabatta. Really delicious. Definitely one to do again.