Ingredients
Method
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Olive oil 50.0 ml
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Onions, sliced 2.0 x
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Large Carrots, diced 2.0 x
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Celery stalks, diced 3.0 x
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Red capsicums, seeded and diced 2.0 x
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Garlic, finely chopped 40.0 g
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Tomatoes, seeded and diced 2.0 x
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Bay leaves 4.0 x
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White wine 125.0 ml
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Salt-reduced fish stock 1.5 l
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Firm white fish, cut into 3 cm dice 1.0 kg
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Chopped flat leaf parsley 50.0 g
Serving Suggestions
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Wholemeal bread
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Steamed greens
Preparation
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Method
- Heat oil in a large pot. Add onion, carrots, celery and capsicum and cook until tender. Add garlic and tomatoes and cook for another minute.
- Whisk together KNORR Tomato Powder with 1 l water. Add to vegetables, along with bay leaves, white wine and fish stock. Bring to the boil.
- Reduce heat and add fish. Poach in soup until cooked through then stir through parsley.
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Serving Suggestions
- Serve with bread and steamed vegetables.
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Tip
- Add a can of cannellini beans for extra protein if desired.
