- 4-5 tablespoons of extra virgin olive oil (EVOO)
- ½ onion
- 500g swordfish or monkfish (diced into medium sized cubes)
- ½ glass white wine
- 1 glass tomato/basil sauce
- 1 can of chickpeas (including the liquid!)
- To make your fish soup, add 4-5 tablespoons of EVOO in a medium sized pot and place it on the stove at a medium heat.
- Add ½ onion (diced) and sauté in the pot. Cook them for 2-3 min (or until slightly golden in colour)
- Next, add the fish (of your choice) along with ½ glass of white wine
Note: Add the white wine right away so your fish doesn’t stick to the bottom!
- Gently stir the fish soup ingredients using a wooden spoon, making sure none of it is stuck.
- Add the tomato sauce, and mix it through then sprinkle in a few pinches of salt.
- Let the fish soup simmer for up to 10 minutes, stirring it every so often, dropping the temperature slightly if it is bubbling too much.
- Next, add the chickpeas with all the thick liquid, and stir through.
- Leave the fish soup to simmer for a couple more minutes, then switch off the stove and leave to cool for a couple of minutes.
- To add even more flavour to the fish soup, 2 minutes before it is ready, sprinkle a generous amount of parsley on top and mix.
HOW TO SERVE:
Serve the fish soup in a ramekin or small terracotta bowl, then add a side of toasted or freshly grilled bread (for dipping of course) and a final sprinkle (or sprig) of parsley!