Italian fish soup with white beans
45 min·Italian
Italian fish soup with white beans
Ingredients
Soup Base
- 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 chopped tomatoes
- 500ml Mutti Tomato Passata
- Good pinch of dried red chilli flakes
- 2 rosemary sprigs
- 2 bay leaves
- 1 cup (250ml) vegetable stock or water
- 1 tsp paprika
Seafood & Beans
- 400g can cannellini beans, rinsed, drained
- 250g punnet cherry tomatoes
- 800g skinless fish fillets, cut in 4cm pieces (see Notes)
- 8 Coles Deli Thawed Cooked Large Black Tiger Prawns, peeled, tails intact, deveined
- 16-20 mussels, scrubbed, debearded
Garnish
- Chopped flat-leaf parsley, to serve
Instructions
5 steps
- 1
Heat the oil in a wide saucepan over medium heat. Fry the onion, celery and garlic for 5 minutes, stirring occasionally, until soft.
5 min - 2
Add capsicum, tomatoes, passata, chilli, herbs, stock and paprika. Season. Simmer over medium-low heat, partly covered, for 20 minutes until capsicum softens.
20 min - 3
Add the beans and cherry tomatoes and cook for 5 minutes or until tomatoes soften.
5 min - 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 min - 5
Season to taste, then divide among bowls and serve immediately, garnished with parsley and drizzled with olive oil.
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