Fish Soup

This is an easy recipe for a fish soup that only takes 15 minutes to prepare, is low in calories but has all the rich depth of flavours found in this seafood favourite.

Chop 1/2 an onion, with some red peppers (I used the very versatile variety from a jar by Pepperdew) together with some chopped fennel from the garden which had survived all winter.

Gather the seasoning and spices while the kettle is boiling and add all the vegetables and other ingredients to a medium saucepan. Measure according to taste I used two portions of fish stock, a "squirt" of tomato purée a pinch of pimenton and saffron and a good helping of black pepper. Celery, crushed garlic and a splash of Pernod would be good additions too. Cover the ingredients with boiling water and simmer for 10 minutes.

Meanwhile remove the seafood from the freezer, there is no need to defrost this

I used half a pack of mixed seafood. After the 10 minutes add the seafood and bring back to the boil for just 1 minute so the seafood is cooked through. 

Stir in a tablespoonful of cream (mine was soured left over from last nights Mexican dinner) or some milk. Top off with a sprinkling of fresh parsley, also still thriving in the garden. 

This soup is equally good made in my wonderful much used soup maker which you can read about here http://annsfooddiary.blogspot.co.uk/2012/10/more-soup.html the result then is slightly thicker than the version I produced today.

For weight watchers fans an enormous bowl is only 2/3 pp!