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meat and fish | Italian fish soup

Serves 4

I love the vitality of this dish, though for best results get your fish as fresh as possible and cook the soup the same day - you won't be disappointed!

Wheat free, dairy free, nut free version...

Ingredients...

Method...

  1. Heat the onion and garlic in olive oil at around a medium heat.
  2. Add the bay leaves, leeks, mushrooms and pepper and sauté for 6-8 minutes.
  3. Add the stock, the wine, the tomatoes, the vinegar and the basil and bring to a simmer.
  4. Taste the soup and add salt & pepper to taste.
  5. Prepare the fish and add to the soup.
  6. Add the mussels (still in their shells), cover and cook about 7 more minutes.
  7. Remove any of the mussels that don't open and discard.
  8. Pour into a serving dish.
  9. Garnish with parsley and serve.

Maybe serve with...

Chunks of wheat-free bread to soak up the juices - expect to get a little messy eating the mussels, though this is all part of the fun.

For those able to eat wheat...

Any crusty wheat bread would be just fabulous with this.

If you have mushrooms, onions and tomatoes leftover, see the cottage pie, the mushroom provençal, perfect pot chicken and the speedy chicken parcels. If you have pepper leftover, see the mango pepper boats, the salsa, the pepper paprikash, the bean chilli, the roast pepper pasta, the griddled tuna, lightly spiced chick pea burgers and Mediterranean skewers. If you have leeks leftover, see the leek and potato soup and minestrobe.


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