Spicy tomato fish Soup

Directions

1. Clean, de-scale and then fillet the fish (but reserve the head and bones).

2. Add the heads and bones to a large stock pot along with one clove of garlic, the onion, thyme, bay leaf and peppercorns.

3. Pour 2l of water over everything then bring the mixture to a boil.

4. Continue cooking for a further 20 minutes to form a fish stock.

5. After this time strain and reserve the stock, setting it aside (discard the fish trimmings and vegetables).

6. Add the olive oil to a pan over high heat and use to fry the remaining garlic and green bell pepper for 2 minutes.

7. Now stir-in the tomatoes, turmeric, cayenne pepper and potatoes.

8. Add the reserved stock and season to taste with salt.

9. Bring to a boil, reduce to a simmer and cook for 15 minutes.

10. Cut the fish fillets into 1cm pieces, removing any pin bones you find.

11. Add the fish to the soup, return to a simmer and cook for 10 minutes.

12. Adjust the seasoning, if needed, stir-in the coriander then ladle the soup into warmed soup bowls.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!