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Italian fish soup with white beans
Italian fish soup with white beans
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Delicious and easy-to-make fish soup loved throughout Italy.
Ingredients:
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 red capsicum, sliced 1cm thick
  • 400g can chopped tomatoes
  • 500ml Mutti Tomato Passata
  • Good pinch of dried red chilli flakes
  • 2 rosemary sprigs
  • 250ml vegetable stock
  • 2.50 gm paprika
  • 400g can cannellini beans, rinsed, drained
  • 250g punnet cherry tomatoes
  • 800g skinless fish fillets, cut in 4cm pieces (see Notes)
  • 8 Deli Thawed Cooked Large Black Tiger Prawns, peeled, tails intact, deveined
  • 16-20 mussels, scrubbed, debearded
  • Chopped flat-leaf parsley, to serve
Instructions:
  • In a wide saucepan over medium heat, warm the oil. Add the onion, celery, and garlic. Cook for 5 minutes, stirring occasionally, until softened.
  • Combine capsicum, tomatoes, passata, chilli, herbs, stock, and paprika in a pot. Season with salt and pepper. Simmer, partly covered, over medium-low heat for 20 minutes until capsicum softens.
  • Combine the beans and cherry tomatoes, cooking until tomatoes are tender, about 5 minutes.
  • Place the seafood into the pot, cover, and simmer gently for 4-5 minutes until the mussels have opened and the fish and prawns are just cooked. Remove any unopened mussels before serving.
  • Season the dish to your liking, then distribute evenly into bowls and serve right away, adorned with fresh parsley and a generous drizzle of olive oil.

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