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Sicilian fish soup
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Total Time:
1 hour 5 minutes
Enhance mixed fish soup with vibrant, sweet butternut squash.
Ingredients:
  • 1 red onion
  • 2 sticks celery
  • ½ small bulb fennel
  • 2 cloves garlic
  • 1 red chilli deseeded
  • 2 tablespoons olive oil plus extra for drizzling
  • 1 glass dry white wine
  • 800 g chopped plum tomatoes or passata
  • ½ butternut squash peeled and grated
  • 500 ml organic fish stock
  • 200 g salmon fillet from sustainable sources, ask your fishmonger, skinned
  • 300 g halibut fillet from sustainable sources, ask your fishmonger, skinned
  • 12 raw peeled prawns or langoustine tails from sustainable sources, ask your fishmonger
  • ½ lemon
  • 1 large handful fresh flat-leaf parsley chopped
Instructions:
  • Grate the butternut squash into the soup for color and sweetness. Finely chop onion, celery, fennel, garlic, and chili. Sweat them in oil until soft. Pour in wine, tomatoes, squash, and stock. Simmer covered for 30 minutes. Season, break up tomatoes, and chop salmon and halibut to add with prawns or langoustine tails. Simmer for 10 minutes. Taste and season with salt, pepper, and lemon juice if needed. Serve with a drizzle of olive oil and chopped parsley on top.

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