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Chunky Fish Soup with Warm French Bread and Garlicky Crème Fraiche

This is my favourite soup. It is very easy to make and tastes wonderful, works well served at a dinner party. You can use other white fish like haddock or monkfish. If you prefer not to use king prawns then add extra fish.

Serves 4 Preparation time: 10 minutes Cooking time: 30 minutes

350g cod fillets 200g king prawns 200g crème fraiche 1 fennel bulb 1 carrot 1 onion 1 tsp sugar 1 tin chopped tomatoes 800ml vegetable stock 2 garlic cloves crushed 50g chopped dill 50g chopped parsley 1 tbsp olive oil French bread


  1. Pre heat the oven to 180C

  2. To make the base of the soup. Cut off the top of the fennel bulb and remove the outer layer then slice finely. Finely chop the onion and carrot. In a large saucepan heat the olive oil, sauté the onion, carrot and fennel for 5 minutes (should be soft), add the chopped tomatoes, crushed garlic, sugar, salt and pepper to taste and simmer for 5 minutes. Add the vegetable stock and simmer for a further 20 minutes with the lid on.

  3. While the base of the soup is cooking, cut the cod into chunks (aprox 2.5cm square). Finely chop the parsley and dill removing any large stalks, set to one side. In a small bowl mix together the crème faiche and crushed garlic.

  4. When the base has been cooking for 20 minutes in total add the, chopped dill, parsley, cod and king prawns. Simmer for 3 minutes until cod and prawns are cooked

  5. Serve the soup in a bowl with a dollop of the garlic crème fraiche and buttered warm French bread.


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