Citrus Fish Soup with Pistou
Citrus Fish Soup with Pistou
Get cozy with this quick and healthy soup recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Simmer
  • Cooking Time 30 minutes
  • Yield 4 to 5 servings
As seen on Good Chef Bad Chef
Ingredients
  • 600 grams white fish fillets, cut into large pieces
  • Pinch saffron threads
  • ¼ cup boiling water
  • 2-3 tablespoon olive oil
  • 1 leek, finely sliced
  • 1 fennel, finely sliced
  • 1 red chilli, finely sliced
  • 2 cloves garlic, crushed
  • 1 large carrot, diced
  • 1 celery sticks, diced
  • 4 cups fish stock
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 orange, freshly squeezed
  • ½ lemon, freshly squeezed
  • ½ bunch parsley, finely chopped
  • Pistou:
  • 1-2 garlic cloves, crushed
  • 1 teaspoon sea salt
  • 1 bunch basil
  • ¼ cup olive oil
  • 100 grams parmesan cheese, grated
Method
  1. To make the pistou blend all ingredients in a food processor until well combined, set aside.
  2. Heat oil in a large saucepan over medium heat, add leek, cook for 1-2 minutes, add garlic and chilli, cook for 2-3 minutes until fragrant. Add carrot, fennel and celery to the pan, stir well.
  3. Add stock, zest, orange and lemon juice and saffron mixture, bring to the boil and gently simmer until vegetables are tender. Add fish to the soup and gently simmer for 3-4 minutes until cooked, stir in parsley.
  4. Spoon into serving bowls, top with pistou

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