Fish soup is perhaps one of the healthiest meals you can ever make. It contains many very nutritious ingredients, including fish fillets, tomatoes, prawns, and lemon wedges. The best part of all is that it is so easy to make, and not only that but you can actually freeze the leftovers and keep them for later use.

There are basic spices that you should include such as salt and pepper, bay leaf, onion, and cloves, but you can also personalize this recipe and really make it your own by adding spices and ingredients of your own choice.

Ingredients (Serves 4)

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 425 ml fresh fish stock
• 150 ml dry white wine
• 1 bay leaf
• 1 sprig each fresh thyme, rosemary and oregano
• 450 g firm white fish fillets, skinned and cut into 2.5 cm cubes
• 450 g fresh mussels, prepared
• 400 g chopped tomatoes
• 225 g peeled prawns, thawed if frozen
• Salt and pepper
• Sprigs of thyme, to garnish
• Lemon wedges and 4 slices of toasted garlic bread, to serve

1. Heat the oil in a large pan and gently fry the onion and garlic for 2 to 3 minutes until just softened.
2. Pour in the stock and wine and bring to the boil. Tie the bay leaf and herbs together with clean string and add to the saucepan together with the fish and mussels. Stir well, cover and simmer for 5 minutes.
3. Stir in the tomatoes and prawns and continue to cook for further 3 to 4 minutes until piping hot and the fish is cooked through.
4. Discard the herbs and any mussels that have not opened. Season and ladle into warm bowls. Garnish with sprigs of thyme and serve with lemon wedges and toasted garlic bread.

“Traditionally, the toasted bread is placed at the bottom of the bowl and the soup spooned over the top. For convenience, look out for prepared, cooked shellfish mixtures, which you could use instead of fresh fish. Simply add to the soup with the tomatoes in step 3″.

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