Meals and Courses

Spicy Fish and Potato Soup

cook 20 mins
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried chilli flakes
  • 1.2 litres (2 pints) hot fish or chicken stock
  • 500 g (1 lb) small new potatoes, halved if large
  • 3 tomatoes, chopped
  • 400 g (13 oz) skinless firm white fish fillets, cut into pieces
  • 1 tablespoon lemon juice
  • salt and pepper
  • handful of chopped mint
  • handful of chopped coriander
  • Heat the oil in a large, heavy-based saucepan. Add the garlic and cook for 30 seconds, then stir in the spices and stock and season to taste. Add the potatoes and bring to the boil, then reduce the heat and simmer for 12 minutes.
  • Add the tomatoes and fish and cook for about 5 minutes until cooked through. Add the lemon juice, taste and adjust the seasoning if necessary. Ladle the soup into bowls and serve scattered with the herbs.
Like This? Try These
More on Food