Low-calorie soup recipe for 4 people, takes only 10 mins; recipe has pasta, fish stock, courgette, fennel, hoki fillet, basil, chilli and creme fraiche.
Chunky Mediterranean fish soup
Course: Low calorie soup
Servings
4
servings
Prep time
5 mins
Ingredients
- Courgette: 2 courgettes, finely sliced
- Pasta: 500g tub Napoletana (tomato and basil) pasta sauce
- Basil: handful basil leaves, torn
- Chilli: 1 tsp chipotle chilli in adobo sauce or chilli paste, to serve
- Creme Fraiche: 5 tbsp half-fat creme fraiche, to serve
- Fish Stock: 450ml fish stock
- Fennel: 1 bulb fennel, finely sliced
- Hoki Fillet: 450g hoki fillet, defrosted
Directions
- Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
- Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
- Mix the chipotle chilli mix or chilli paste with the creme fraiche and season. Ladle the soup into bowls and spoon a dollop of creme fraiche on top.
