Fish Soup with Fennel, Potato & Saffron

Ingredients

• 500 g white fish (cod, pollock), in large pieces
• 1 fennel bulb, sliced
• 400 g potatoes, diced
• 1 onion, 2 garlic cloves
• 400 g tinned chopped tomatoes
• 1 litre fish or vegetable stock
• A pinch of saffron
• 3 tbsp olive oil, parsley, salt, pepper

Instructions

1. 1Soften onion, fennel and garlic in 2 tbsp olive oil for 8 minutes.
2. 2Add potatoes, tomatoes, stock and saffron and simmer 15 minutes.
3. 3Season the broth well — it should taste good before the fish goes in.
4. 4Lower in the fish and poach gently for 5–6 minutes, until it flakes.
5. 5Finish with parsley and the remaining olive oil, and serve with bread.

Simple swaps

• Add mussels or prawns for the last 3 minutes.
• Leave out the saffron and use a little paprika instead.

Why it fits your focus

White fish is a lean protein source, and the fennel, potato and tomato add fibre, potassium and vitamin C in a broth-based, olive-oil-rich meal.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.