Foodie Friday: Quick Fish Soup

Quick-fish-soup(Serves 4)

Ingredients:
1 tbsp olive oil
1 red onion, sliced
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
1/2 head broccoli, cut into small florets
400g carton chopped tomatoes with basil, chilli and oregano
800ml fish stock
320g pack fish pie mix
400g tin butter beans in water, drained and rinsed
A small handful fresh flat-leaf parsley, washed and chopped
White baguette, to serve

Method:
1. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, peppers and broccoli and fry for 5 minutes until softened.
2. Stir in the tomatoes and stock and bring to a simmer. Add the fish pie mix and simmer for 3 minutes, then add the beans and half the parsley. Bring to a simmer and cook, uncovered, for 5 minutes until the liquid has reduced and the fish is cooked through.
3. Ladle into bowls and scatter over the remaining parsley. Serve with the bread.

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