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Freezable fish soup

Name: Freezable fish soup
Prep time: 15 min
Cook time: 1 h 1 min
Total time: 1 h 16 min
Yield: Serves 6
Ingredients: 3 tbsp oil; 1 medium chopped onion; 2 medium leeks, chopped; 2 red peppers, diced; 2 garlic cloves, crushed; A large pinch of saffron; 1 dried hot red chilli (optional); 1 fresh bay leaf; ½ tsp dried thyme; 400g can chopped plum tomatoes; 240ml dry white wine; 250g potato, cut into 2cm cubes; 450ml fish stock; 750g mixed skinless fish fillets (such as pollack, halibut, cod), cut into to chunks; 120ml double cream; Large bunch of fresh flatleaf parsley, finely chopped; For the croutons; 150g ciabatta (preferably 1 day old), torn into large chunks; 3 tbsp olive oil; ½ tsp thyme

Published: 13 Jul 18
Updated: 18 Mar 24

This vibrant fish soup recipe makes a big portion so you can freeze what you don’t eat and defrost it for a lazy midweek dinner, later on.

Easy
September 2010

Test kitchen approved

Serves 6
Takes 15 minutes to make, 1 hour 10 minutes to cook

This vibrant fish soup recipe makes a big portion so you can freeze what you don’t eat and defrost it for a lazy midweek dinner, later on.

Freezable

Nutrition: per serving

Calories: 481kcals
Fat: 24.7g (8.8g saturated)
Protein: 29.6g
Carbohydrates: 26.7g (7.4g sugar)
Salt: 1.1g

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Ingredients

3 tbsp oil
1 medium chopped onion
2 medium leeks, chopped
2 red peppers, diced
2 garlic cloves, crushed
A large pinch of saffron
1 dried hot red chilli (optional)
1 fresh bay leaf
½ tsp dried thyme
400g can chopped plum tomatoes
240ml dry white wine
250g potato, cut into 2cm cubes
450ml fish stock
750g mixed skinless fish fillets (such as pollack, halibut, cod), cut into to chunks
120ml double cream
Large bunch of fresh flatleaf parsley, finely chopped

For the croutons

150g ciabatta (preferably 1 day old), torn into large chunks
3 tbsp olive oil
½ tsp thyme

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Method

Heat the oil in a large soup pot over a medium-heat. Add the onion and sweat for 10-12 minutes until translucent.
Add the leek, red pepper, garlic and saffron. Cook for 1 minute, then add the chilli (if using), bay leaf and thyme. Cook for 3-5 minutes, stirring occasionally. Preheat the oven to 200C/fan180C/gas 6.
Stir in the tomatoes, cook for 1 minute, then add the wine and potato and cook for 10 minutes. Add the stock and fish and simmer for 5 minutes. Add the cream, bring to a boil, then take it immediately off the heat. Stir through most of the parsley, then season to taste.

Meanwhile, make the croutons. Toss the bread in the olive oil and thyme, then season well. Spread out on a baking tray and bake for 10 minutes or until crisp and golden.
Ladle the soup into bowls (discard the chilli, if using) and serve topped with the croutons and the remaining parsley.