Mediterranean fish

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Ingredients: 
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 small leek (200g), halved, sliced thinly
  • 1 small red capsicum (150g), cut into 1cm pieces
  • 1 small red onion (100g), halved, sliced thinly
  • 1 trimmed celery stalk (100g), cut into 1cm pieces
  • 1 small carrot (70g), cut into 1cm pieces
  • ½ teaspoon finely grated orange rind
  • ¼ teaspoon dried chilli flakes
  • 2 tablespoons tomato paste
  • 2 cups (500ml) water
  • 3 cups (750ml) fish stock
  • ¼ cup (60ml) dry white wine
  • 2 large tomatoes (180g), chopped coarsely
  • 200g uncooked small king prawns
  • 200g skinless blue-eye fillet, chopped coarsely
  • 200g skinless trout fillet, chopped coarsely
  • ¼ teaspoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh dill
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Preparation: 

Preparation time 25 minutes, cooking time 30 minutes.

 

1. Heat oil in large saucepan, cook garlic, leek, capsicum, onion, celery, carrot, rind and chilli, stirring until vegetables soften.

2. Add paste, the water, stock, wine and tomato, bring to a boil. Reduce heat, simmer, uncovered for 20 minutes.

3. Meanwhile, shell and devein all prawns, chop meat coarsely. Add prawn meat, fish, thyme and half the dill to soup, simmer uncovered, about 3 minutes or until prawn and  fish are cooked.

4. Serve bowls of soup sprinkled with remaining dill.

Serves 4, per serving 7.7g fat, 978kj (234 cal)