This tomato based seafood soup is a perfect start to a home cooked meal. Â The light taste of the fish is complemented by the herbs. You may use different types of fish fillets to give the soup more texture. Mussels, shrimps and vegetables can also do wonders for this mouthwatering dish.
1 tablespoon olive oil
1 large brown onion, finely chopped
1 red capsicum, seeded and finely chopped
5 garlic cloves, crushed
1 400g can diced Italian tomatoes or 400g fresh tomatoes, seeded and sliced
1 1/2 cups fish stock
Pinch of saffron threads
1 dried bay leaf
Rind from 1 lemon
1kg skinless fish fillets, cut into cubes
1/2 cup fresh basil, finely shredded
Salt and freshly ground black pepper
Heat the oil in a heavy pot or Dutch oven over medium heat. SautÃ© the onions and capsicums for 8-10 minutes or until they are soft. Add the garlic and cook it for 1-2 minutes until it becomes fragrant and light brown. Add the tomatoes, saffron, bay leaves and lemon rind. Cook for 1 minute. Pour in the broth and set the heat to high. Bring it to a boil. After, reduce the heat to low and let it simmer for 10-15 minutes or until the soup thickens. Place the fish in the pot and cook it for another 4-6 minutes or until it is cooked. Season it with salt and pepper to taste. Ladle the soup into individual bowls. Top it with shredded basil before serving. Add lemon juice if desired.
Photo Courtesy Of: Â Miia Ranta