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| Fish Soup with Roasted Tomatoes, Paprika and Oregano |
The roasted tomatoes and capsicum also make a delicious topping for serving over hot cooked pasta
Serves 4
Fish Soup with Roasted Tomatoes, Paprika and Oregano ingredients
Tomatoes: 1 kilogram very ripe tomatoes, halved or quartered if large. 1 red capsicum, thinly sliced. 1 red onion, thinly sliced. 1/3 cup olive oil 2 cloves garlic, crushed. 2 teaspoons dried oregano. 1 teaspoon caster sugar. 1 tablespoon smoked paprika. sea salt and freshly , ground pepper
Soup: 2 tablespoons olive oil knob of butter. 500 grams firm white fish fillets, cut into large bite-sized pieces, used monkfish). 1 medium fennel bulb, thinly sliced, fronds reserved. 1 tablespoon tomato paste. 1 cup vinegar. 2 cups chicken or vegetable stock
Fish Soup with Roasted Tomatoes, Paprika and Oregano recipe
Preheat the oven to 180C
Tomatoes: Combine all the ingredients together on a large lipped baking tray, season well and spread out in a single layer. Roast for 20-25 minutes, turning occasionally until the vegetables are very tender. Cool a little then pull off the tomato skins and discard
Soup: Heat the oil and butter in a large, wide saucepan. Season the fish and cook both sides until just cooked through. Transfer to a plate. Add the fennel to the pan, season and cook for 2 minutes then add the tomato paste and wine and cook until the fennel is tender Add the stock and the roasted tomato mixture, making sure you scrape in all the juices from the baking tray Simmer for 5 minutes and season if needed
To serve: Ladle the soup into warm bowls and top with the fish and reserved fennel fronds. Great served with grilled bread spread with aioli. By then, the fish soup with roasted tomatoes, paprika and oregano is ready
