Description
Jamie Oliver’s Fish Soup is a Mediterranean-inspired seafood soup made with fresh fish, vegetables, and herbs. The soup is light yet flavorful, featuring a savory broth that complements the delicate taste of the fish.
Ingredients
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- 2 tablespoons olive oil
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- 1 onion, finely chopped
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- 2 cloves garlic, minced
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- 1 fennel bulb, thinly sliced (optional, for a mild anise flavor)
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- 1 large carrot, chopped
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- 1 celery stick, chopped
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- 1 red bell pepper, chopped
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- 1 can (400g) chopped tomatoes
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- 4 cups fish stock (or vegetable stock)
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- 1/2 teaspoon dried thyme
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- 1/2 teaspoon dried basil
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- Salt and pepper to taste
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- 400g firm white fish fillets (such as cod, halibut, or haddock), cut into chunks
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- 200g shrimp or mussels (optional, for added seafood variety)
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- Fresh parsley, chopped (for garnish)
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- Lemon wedges (for serving)
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, fennel, carrot, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened and aromatic.
Stir in the chopped tomatoes, dried thyme, and basil. Season with salt and pepper. Let the mixture cook for a few minutes to combine the flavors.
Add the fish or vegetable stock to the pot and bring it to a gentle simmer. Let the soup cook for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.
Gently add the chunks of fish fillets to the pot. If using shrimp or mussels, add them at this stage as well. Simmer for another 5-7 minutes, until the fish is cooked through and the shrimp are pink and opaque. Avoid overcooking to keep the seafood tender.
Taste the soup and adjust the seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley. Serve hot with lemon wedges on the side for a fresh, tangy finish.