Sicilian fish soup
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Nutrition balance score
Great
Glycemic Index
50
Low
Nutrition per serving
Calories1578.5 kcal (79%)
Total Fat60.8 g (87%)
Carbs91.9 g (35%)
Sugars37.1 g (41%)
Protein129 g (258%)
Sodium1359.5 mg (68%)
Fiber22.4 g (80%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1red onion
2 stickscelery
0.5 bulbfennel
2cloves garlic
1red chilli
deseeded
2 tablespoonsolive oil
plus extra for drizzling
1 glassdry white wine
800gplum tomatoes
chopped, or passata
0.5butternut squash
peeled and grated
500mlfish stock
organic
200gsalmon fillet
from sustainable sources, ask your monger, skinned
300ghalibut fillet
from sustainable sources, skinned
12raw peeled prawns
or langoustine tails, from sustainable sources, ask your fishmonger
0.5lemon
1 handfulfresh flat-leaf parsley
chopped
Instructions
Step 1
Method
Step 2
Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
Step 3
Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
Step 4
Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
Step 5
Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
Step 6
Serve drizzled with olive oil and sprinkled with the chopped parsley.
View on Jamie Oliver
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