Recipe

Mediterranean fish and chorizo soup

You won't believe how good this tastes on a cold day!

Apr 30, 2009 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Mediterranean fish and chorizo soup
  • 3 tablespoon olive oil
  • 1 onion diced
  • 3 chorizo sausages, sliced thickly
  • 1 clove garlic, chopped finely
  • 2 medium red capsicums, seeds removed, chopped
  • 1 teaspoon spanish paprika
  • 2 dried bay leaves
  • 6 fresh thyme sprigs
  • 1 tablespoon fresh oregano leaves
  • 600 gram unpeeled baby potatoes (chats), halved
  • 400 gram tin peeled tomatoes
  • 1.5 litre chicken stock
  • 800 gram thick, boneless fish fillets (such as trevally, blue-eye or ling), cut into large chucks
  • salt and ground black pepper

Method

Mediterranean fish and chorizo soup
  • 1
    Heat olive oil in saucepan. Add onion and cook for 5 minutes. Add chorizo, garlic and capsicum and cook for a few minutes. Add paprika, herbs and potatoes, and stir to coat in oil. Add tomatoes and stock. Cover and simmer for 15 minutes.
  • 2
    Add fish and cook for about 4 minutes or until fish is opaque - don't overcook. Season with salt and pepper. Serve.

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