Fish Provençal

Name: Fish Provençal
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 2
Ingredients: 2 tbsp olive oil; 1 red onion, sliced into wedges; 250g passata; 350ml good quality stock, hot; 180g new potatoes, halved; 200g mixed seafood (such as skinless cod fillet, cubed, and peeled raw king prawns); 2 tbsp Waitrose Cooks’ Ingredients Puttanesca Mix (or a mixture of 3-4 chopped black olives, 2 chopped anchovies, 1 tsp chopped capers, 1 tbsp extra-virgin olive oil and a splash of white wine vinegar, mixed); Small bunch of fresh dill

Published: 31 Jan 11
Updated: 18 Mar 24

Test kitchen approved

This light, tasty fish soup requires minimal time, effort and energy and is the ideal midweek dinner.

Serves 2
Takes 5 minutes to make, 20 minutes to cook

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Ingredients

2 tbsp olive oil
1 red onion, sliced into wedges
250g passata
350ml good quality stock, hot
180g new potatoes, halved
200g mixed seafood (such as skinless cod fillet, cubed, and peeled raw king prawns)
2 tbsp Waitrose Cooks’ Ingredients Puttanesca Mix (or a mixture of 3-4 chopped black olives, 2 chopped anchovies, 1 tsp chopped capers, 1 tbsp extra-virgin olive oil and a splash of white wine vinegar, mixed)
Small bunch of fresh dill

Method

Heat the oil in a frying pan over a medium heat, then soften the onion for 5 minutes. Pour over the passata and stock. Add the potatoes, bring to the boil, then simmer for 8 minutes until the sauce has reduced a little and the potatoes are almost tender.
Stir through the fish and prawns, then simmer for 3 minutes more or until just cooked through. Taste and adjust the seasoning.
Spoon between 2 warmed bowls, swirl through a spoonful of the puttanesca mix and scatter with dill to serve. Enjoy with crusty bread.

Recipe from February 2011 Issue

delicious. tips

Instead of the puttanesca mix, swirl in some fresh basil pesto.

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