Chunky fish soup
Recipe by Valentina Harris
SERVES 6
Preparation 15 minutes
Cooking 20 minutes
1.5kg filleted fish, use cod, monkfish, haddock, plaice, etc
8 tbsp olive oil
5 garlic cloves, 4 finely chopped, plus 1 peeled and left whole
4 tbsp fresh flat-leaf parsley, chopped
sea salt and freshly ground black pepper
200ml fish stock
12 thin slices ciabatta bread, toasted
Prepare all the fish first. Trim it carefully, then wash and dry.
Heat the oil in a deep saucepan with the chopped garlic and the parsley for about 5 minutes. Add all the fish and stir. Season with salt and pepper and pour over the fish stock. Cover tightly and simmer very gently for about 15 minutes.
Rub the toasted bread with the whole garlic clove and use the bread to line a large wide bowl. Pour the hot fish casserole all over the bread and serve at once.
