Meals and Courses

Spicy Fish Soup

cook 20 mins
  • 2 tablespoons olive oil
  • 1 garlic clove, sliced
  • 1 red chilli, deseeded and finely chopped, plus extra sliced chilli to serve (optional)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1.5 litres (2 1/2 pints) hot fish stock
  • 400 g (13 oz) white fish, such as cod or haddock, skinned, boned and cut into bite-sized chunks
  • 150 g (5 oz) stelline pasta
  • juice of 1/2 lemon
  • salt and pepper
  • coriander sprigs, to garnish
  • Heat the oil in a large saucepan, add the garlic and chilli and cook for 30 seconds until beginning to turn golden. Stir in the cumin and paprika, then pour over the stock.
  • Bring to the boil, then reduce the heat, season, add the fish and simmer for 5 minutes.
  • Add the pasta and cook for a further 7–10 minutes until the fish and pasta are cooked through.
  • Ladle into serving bowls and drizzle over the lemon juice to taste. Serve with sprigs of coriander and sliced chilli, if liked.
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