The simplicity of this fish soup allows the full flavour of the chosen fish to stand out. Chose chunky firm fleshed fish that will hold its shape and for interest add a few handfuls of prawns, scallops or mussels. I suggest you keep garlic away from this soup for simplicity of flavour.

Ingredients

• 1 onion, peeled and finely chopped
• 1 carrot, peeled and finely sliced
• 2-3 stalks celery, finely sliced or chopped
• 1/4 cup virgin olive oil
• 2 tsp sweet paprika
• 1/2 cup tomato puree
• 3/4 cup dry white wine
• 6 cups fish stock
• 1 bouquet garni
• 500 grams firm-fleshed fish
• chopped fresh Italian parsley

Method

1. Cook the onion, carrot and celery in the olive oil in a large saucepan until the onion is soft but not coloured. Add the paprika and tomato puree and cook a further 2 minutes.
2. Add the white wine and simmer gently until the wine has almost evaporated. Stir in the fish stock and bouquet garni and bring to the boil. Lower the heat and simmer for 5 minutes.
3. Cut the fish into bite-sized pieces and add to the soup. Poach very gently for minutes 4-5 minutes or until the fish is cooked. Serve in a farmhouse manner over a slice of crusty toasted bread in a deep bowl.

Cooks Tips

A bouquet garni is a small bunch of herbs - most commonly parsley, thyme and bay leaf - tied together or placed in a muslin cloth, so they can be easily removed after cooking.