Weeknights I like to make quick meals, but without skimping on flavour and nutrition. I’m a bit like Delia that way! Here’s a Mediterranean fish soup I made the other night:
In a pot, fry garlic, onion, capers, sundried tomatoes and black olives (all chopped finely) for a few minutes in olive oil. Add a generous dash of white wine and allow to cook for another couple of minutes, then add a can of chopped tomatoes, a glass of water and some fish stock. Simmer for 10 minutes, then add a handful of sliced fennel and green peas, zest from one lemon and a bit of seasalt and mixed pepper, continue to cook for 5 minutes. Lastly, add cubed fish (preferably a few different ones – I used salmon and monkfish) and some prawns and allow to simmer another 10 minutes or until the fish is cooked through. Serve with a dollop of sour cream mixed with chopped, fresh dill.