How to make: spicy fish soup

Serves 4


2 tbsp olive oil

2 garlic cloves, peeled and diced

2 cm piece fresh ginger, peeled and diced

½ tsp ground cumin

½ tsp turmeric

¼ tsp paprika

1 red pepper, deseeded and chopped

900 ml fish stock

1 x 400 g can chopped tomatoes

375 g haddock fillet, cut into large chunks

150 g king prawns

2 tbsp coriander leaves, torn


Heat the oil in a large pan and add the garlic, ginger, cumin, turmeric and paprika and cook for 1-2 minutes, until the aroma really starts to make you hungry!

Add the red pepper and stir-fry for 2-3 minutes.

Pour in the stock and chopped tomatoes, bring to the boil, and then simmer for 8-10 minutes.

Add the haddock and prawns and cook for 2-3 minutes.

Stir in the torn coriander leaves and serve.

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