Mediterranean fish soup

Mediterranean fish soup

Packed with seafood and veg, this tasty soup is surprisingly cheap and simple to make.

By , 21 September 2015
Mediterranean fish soup
  • Ready in: 45 mins
  • Serves: 4
  • Price: 89p per serving
Nutritional Info
Each 243g serving contains
  • Fat 4.1
  • Sat Fat 0.5
  • Sugar 7
  • Salt 1.22
  • Cals 163
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 281kJ/67kcal.
  • 1 tbsp olive oil
  • 1 small red onion, chopped
  • 1 red pepper, de-seeded and diced
  • 1 stick celery, trimmed and sliced
  • 2 tbsp tomato purée
  • 390g carton chopped tomatoes with herbs
  • 250ml vegetable stock made with 1 stock cube
  • 1/2 x 500g pack Chosen by you Cook From Frozen White Fish Fillets
  • 1/2 x 200g pack Smart Price Prawns
  • 1 level tbsp cornflour, mixed with 2 tbsp water
  • Crusty bread, to serve
  • Heat the oil in a pan, then cook the onion for 2-3 minutes until soft but not coloured. Add the pepper and celery, stir, then cover and cook over a low heat for 5 minutes.

  • Add the tomato puree and cook, stirring, for 1 minute. Add the tomatoes and stock, then turn up the heat until simmering. Cover and simmer for 8 minutes.

  • Add the fish, return to the boil and simmer for 12-15 minutes – it’s ready when it flakes easily. Remove and flake with a fork. Return to the pan with the prawns.Cook until the prawns are thawed and heated.

  • Stir in the cornflour and heat until simmering. Serve with crusty bread.