Sicilian Style Fish Soup

Ooh, I genuinely hope you enjoy this as much as I did! Inexpensive, simple and so flavoursome.

For the fish stock either make your own as in the Fish Pie from last week or use bought stock. I must admit making my own in the boat leaves a fishy smell for a couple of days…

Finely chop a couple of shallots, 2 celery stalks, some finely chopped fennel, a de seeded chilli and a couple of cloves of grated garlic until softened. Add grated butternut squash and grated carrot (this thickens and adds sweetness) sauté for another 5 mins.

To the vegetables add 500ml of fish stock, a glass of white wine, a tin of chopped tomatoes. Simmer for 20 minutes and season to taste.

Then add the fish. I used 200g of firm white fish cut into chunks and 200g of peeled and deveined king prawns. Simmer for a further 7 minutes. Serve with a lemon wedge and chopped dill or parsley.