adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian seafood soup with garlic croutons
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Flavorful, low-fat soup bursting with satisfaction.
Ingredients:
  • 1 brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 baby fennel, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 tsp dried chilli flakes
  • 750ml (3 cups) water
  • 400g can no-added-salt diced tomatoes
  • 1 dried bay leaf
  • 400g can no-added-salt cannellini beans, rinsed, drained
  • 400g firm white fish fillets, cut into 2cm pieces
  • 250g peeled medium green prawns
  • 1 large zucchini, halved, thinly sliced
  • Chopped fresh continental parsley, to serve
  • 8 thin slices sourdough baguette
  • 1 garlic clove, halved
Instructions:
  • Preheat the oven to 200°C. Make croutons by rubbing both sides of bread with a garlic clove, then placing them on a baking tray and spraying with olive oil. Bake for 10-12 minutes, turning halfway, until they are golden and crisp.
  • In a saucepan over medium heat, sauté onion, celery, and fennel until soft, about 6-7 minutes. Add garlic and chili flakes, and sauté for 1 more minute until aromatic.
  • Combine water, tomato, and bay leaf in a pot and bring to a boil. Lower the heat and simmer for 10 minutes. Then, add beans, fish, prawns, and zucchini, and simmer for an additional 5 minutes until the seafood is cooked and the zucchini is tender. Season with pepper, garnish with parsley, and serve with garlic croutons.

Similar Recipes