Make this wholesome spicy fish soup using boneless chunks of any firm white fish!
- 1 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely sliced
- 1 tsp hot smoked paprika
- 2 tomatoes, seeded, finely chopped
- 1 tbsp brandy
- 4 cups fish stock
- 2 cups water
- 1 tsp saffron threads
- 750 g skinless, boneless firm white fish fillet, cut into 2 cm cubes
- 1 lemon, juice
- Basil leaves, to serve
In a large saucepan, heat oil on high. Saute onion and garlic, 3 to 4 mins, until tender. Add paprika and cook, stirring, 1 min, until fragrant.
Mix in tomatoes and cook 3 to 4 mins, stirring. Add brandy and simmer 1 min.
Add stock, water and saffron to pan, stirring. Bring to boil on high. Reduce heat to low and simmer 20 mins.
Add fish to soup. Simmer, covered, 3 to 4 mins, until fish is just cooked through. Stir in juice and season to taste. Serve topped with basil.
Photo: Bauer/Rob Shaw