Freezable fish soup recipe | delicious. magazine

Name: Freezable fish soup recipe | delicious. magazine
Ingredients: 3 tbsp oil; 1 medium chopped onion; 2 medium leeks, chopped; 2 red peppers, diced; 2 garlic cloves, crushed; A large pinch of saffron; 1 dried hot red chilli (optional); 1 fresh bay leaf; ½ tsp dried thyme; 400g can chopped plum tomatoes; 240ml dry white wine; 250g potato, cut into 2cm cubes; 450ml fish stock; 750g mixed skinless fish fillets (such as pollack, halibut, cod), cut into to chunks; 120ml double cream; Large bunch of fresh flatleaf parsley, finely chopped; For the croutons; 150g ciabatta (preferably 1 day old), torn into large chunks; 3 tbsp olive oil; ½ tsp thyme

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This vibrant fish soup recipe makes a big portion so you can freeze what you don't eat and defrost it for a lazy midweek dinner, later on.

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Ingredients

3 tbsp oil
1 medium chopped onion
2 medium leeks, chopped
2 red peppers, diced
2 garlic cloves, crushed
A large pinch of saffron
1 dried hot red chilli (optional)
1 fresh bay leaf
½ tsp dried thyme
400g can chopped plum tomatoes
240ml dry white wine
250g potato, cut into 2cm cubes
450ml fish stock
750g mixed skinless fish fillets (such as pollack, halibut, cod), cut into to chunks
120ml double cream
Large bunch of fresh flatleaf parsley, finely chopped
For the croutons
150g ciabatta (preferably 1 day old), torn into large chunks
3 tbsp olive oil
½ tsp thyme