- PrepPreparation time15 minutes
- CookCooking time50 minutes
- ServesServes4
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 100mL extra virgin olive oil (plus extra to serve)
- 1 medium onion, finely chopped
- 1 stick of celery, finely chopped
- 1 large carrot, finely diced
- 4 tablespoons finely chopped fresh parsley
- 400g can tomatoes
- 2 cloves garlic, crushed
- 6 cups vegetable stock
- 500g white-fleshed fish, cleaned, scaled, and cut into large pieces
- 4 round slices of French bread
- Heat the oil in large saucepan.
- Add the onion and garlic and cook over low heat until softened.
- Add the celery and carrot and cook for 5 minutes, then add the parsley.
- Pour in a little stock, turn up to medium-high heat and cook until the liquid is reduced by half.
- Add the tomatoes and cook for 5 minutes, stirring occasionally.
- Add the stock and bring to the boil. Cook for a further 15 minutes.
- Stir in the fish and cook for 10 minutes or until tender.
- Toast the bread and brush it with extra virgin olive oil.
- Place one round in each bowl and pour the soup over – use a ladle to share out the fish pieces. Serve.