Sicilian fish soup

Ingredients

  • 1 large handful fresh flat-leaf parsley, chopped
  • ½ lemon
  • 12 raw peeled prawns or langoustine tails, from sustainable sources, ask your fishmonger
  • 300 g halibut fillet, from sustainable sources, ask your fishmonger, skinned
  • 200 g salmon fillet, from sustainable sources, ask your fishmonger, skinned
  • 500 ml organic fish stock
  • ½ butternut squash, peeled and grated
  • + 8 more ingredients
    • 800 g chopped plum tomatoes or passata
    • 1 glass dry white wine
    • 2 tablespoons olive oil, plus extra for drizzling
    • 1 red chilli, deseeded
    • 2 cloves garlic
    • ½ small bulb fennel
    • 2 sticks celery
    • 1 red onion

Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently...

View full recipe at SpringPad

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