A warming fish soup, unusual and aromatic with added fennel and grated sweet potato. Perfect for batch cooking, double up and have two pots on the go at once. This then makes 12 portions that can then be frozen, taken to work in a flask or defrost as needed.
2 x salmon fillets
2 x white fish fillets, such as sea bass, haddock, river cobbler
500 ml fresh fish stock, or chicken stock if you cannot find fish
700 g chopped plum tomatoes or passata
1 glass dry white wine (optional)
1 red onion (if doing FODMAPs, use spring onion greens), chopped
2 sticks celery, chopped
½ small bulb fennel, chopped
1 red chilli, deseeded & chopped
1 sweet potato, scrubbed and grated
1 extra large handful fresh flat-leaf parsley, chopped
Gently fry the onion, celery, fennel and chilli in coconut oil or olive oil, until they are soft.
Add the wine, tomatoes or passata, grated sweet potato and fish stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
Roughly chop the salmon and white fish and add to the pan. Add the prawns and simmer for 10 minutes.
Season again with salt and pepper and a squeeze of lemon juice.
Serve drizzled with olive oil and generously sprinkled with chopped parsley.
This recipe has been adapted from a Jamie Oliver recipe. Thank you Jamie!