SPICY FISH SOUP WITH TOMATOES & ORANGE ZEST
Serves 4 Takes 50-55 minutes
INGREDIENTS
• 4 tbsp olive oil
• 1 tsp chilli flakes
• 1 large red onion, peeled and finely chopped
• 200ml/7fl oz white wine
• 600ml/1pt hot fish stock
• 1x400g tin of chopped tomatoes
• Salt
• 16 large raw prawns, peeled
• 300g/11oz skinless red mullet fillet, cut into 3cm/1¼in chunks
• 300g/11oz skinless haddock fillet, cut into 3cm/1¼in chunks
• 10 cherry tomatoes, halved
• 4 tbsp chopped fresh flat-leaf parsley leaves
• 1 orange
Pour the oil into a mediumsized saucepan and place over a medium heat. Add the chilli flakes and the onion and fry for 6 minutes, stirring occasionally with a
