Fish Main Italian

Italian fish soup with white beans

Name: Italian fish soup with white beans
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: /italian
Ingredients: 1/4 cup (60ml) olive oil, plus extra to drizzle; 1 onion, thinly sliced; 2 celery stalks, thinly sliced; 3 garlic cloves, thinly sliced; 1 red capsicum, sliced 1cm thick; 400g can Diced Tomatoes; 500ml Pureed Tomatoes (sugo: see Notes); Good pinch of dried red chilli flakes; 2 rosemary sprigs; 2 bay leaves; 1 cup (250ml) vegetable stock or water; 1 teaspoon paprika; 400g can cannellini beans, rinsed, drained; 250g punnet cherry tomatoes; 800g skinless fish fillets, cut in 4cm pieces (see Notes); 8 tiger prawns, peeled (tails intact); 16-20 mussels, scrubbed, debearded; Chopped flat-leaf parsley, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Impressive, quick and packed with flavour, it’s no wonder that fish soup is a hit from Venice to Tuscany.

1/4 cup (60ml) olive oil, plus extra to drizzle
1 onion, thinly sliced
2 celery stalks, thinly sliced
3 garlic cloves, thinly sliced
1 red capsicum, sliced 1cm thick
400g can Ardmona Diced Tomatoes
500ml Ardmona Pureed Tomatoes (sugo: see Notes)
Good pinch of dried red chilli flakes
2 rosemary sprigs
2 bay leaves
1 cup (250ml) vegetable stock or water
1 teaspoon paprika
400g can cannellini beans, rinsed, drained
250g punnet cherry tomatoes
800g skinless fish fillets, cut in 4cm pieces (see Notes)
8 tiger prawns, peeled (tails intact)
16-20 mussels, scrubbed, debearded
Chopped flat-leaf parsley, to serve

Method

1.

Heat the oil in a wide saucepan over medium heat. Fry the onion, celery and garlic for 5 minutes, stirring occasionally, until soft.
2.

Add capsicum, tomatoes, passata, chilli, herbs, stock and paprika. Season. Simmer over medium-low heat, partly covered, for 20 minutes until capsicum softens.
3.

Add the beans and cherry tomatoes and cook for 5 minutes or until tomatoes soften.
4.

Add the seafood. Cover and simmer gently for 4-5 minutes until mussels have opened and the fish and prawns are just cooked. Discard any mussels that haven’t opened after this time.
5.

Season to taste, then divide among bowls and serve immediately, garnished with parsley and drizzled with olive oil.