Mum’s Fish Soup

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Garlic Olive OilRecipe courtesy of Garlic, Olive Oil + Everything Else by Daen Lia, Macmillan Publishers, RRP $49.99

This year, right before my birthday, I was struck down with tonsillitis. And being the birthday girl that I am, I was feeling very sorry for myself. My partner loves to spoil me on my birthday and, while he was offering to buy me a fancy sushi platter, oysters and even lobster rolls, all I wanted was my Mum’s fish soup. It will cure any aliment, from tonsillitis to a broken heart. It’s one of those meals that will always feel like a big warm hug from my mum, which is exactly what the doctor ordered. I have suggested you make this soup with a firm white fish, but salmon, prawns and even mussels work perfectly, too.

Mum's fish soupIngredients

  • 600 g firm white fish, such as rockling
  • sea salt flakes
  • freshly ground black pepper
  • 80 ml (1⁄3 cup) extra-virgin olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 2 tomatoes, diced
  • 125 ml (1⁄2 cup) white wine
  • 500 ml (2 cups) chicken or fish stock
  • 1–2 teaspoons sugar (optional)
  • handful of flat-leaf parsley, leaves picked and finely chopped
  • handful of dill fronds, finely chopped

Method

Cut the fish into large pieces and season with salt and pepper on both sides.

Heat the olive oil in a large saucepan over low heat, then sauté the onion and garlic for 5 minutes or until fragrant and translucent. Increase the heat to medium and add the tomato and a generous amount of salt and pepper. Cook for 5 minutes or until the mixture is jammy and soft.

Deglaze the pan with the white wine and cook until 80 per cent of the wine has evaporated. Add the chicken or fish stock and sugar (if using) and bring to the boil. Reduce the heat to low and simmer for 10–15 minutes, uncovered. Season to taste with salt and pepper.

To the same pan over medium–high heat, add the fish and cook for 3–4 minutes, until the fish is firm and white in colour. Test one piece by cutting it in half before taking the pan off the heat.

Finish the soup with a sprinkling of parsley and dill, then divide among bowls and serve.

SERVES 4