Rustic Fish Soup

People are always curious about what I cook at home for dinner. This is really popular in my house because it's tasty and low fat. I always make it when we go away on holiday too(self catering of course!) with what we've found at the local fish market. Chrolton locals are well advised to visit Out of the Blue on Wilbraham Road - how lucky we are to have such a fantastic fishmonger on our doorstep!

Once you've put the white fish in, you can use any seafood you like, even frozen packs of mussels, prawns and squid. Below is just what I used the other day but it varies.

This should serve 4

2 tbsp olive oil
2 red onions, sliced
1 bulb fennel, chopped
2 sprigs of fresh thyme
4 cloves garlic, squashed then chopped
1 red chilli, chopped
1 red pepper
tin chopped tomatoes
2 tbsp tomato puree
1 glass red wine
1pt fish stock
Handful fresh basil leaves
250g large prawns
500g any flaky white fish (I sometimes use those frozen blocks of cod and pop them in straight from the freezer)
1 jar/tin of mussels or clams
Handful flat leaf parsley, chopped

Cut the red pepper into quarters, remove the seeds and place on a tray under a hot grill, skin side up until blackened. Place in a bowl and cover with cling film or a plate. leave to go cool and then remove the skin. Roughly chop the peppers.
Meanwhile, heat the oil in a soup pan and add the red onions.
Cook for 5 minutes then add the thyme, chilli, garlic and fennel.
Cook for another 5 minutes stirring occasionally.
Add the roasted and skinned pepper, wine, the tin of tomatoes, tomato puree and fish stock. Cook for about 20 minutes.
Add the fresh basil and blend (you can leave it a little chunky if you prefer)
Add the fish (from fresh or frozen it doesn't matter) and cook until the white fish disintegrates, about 20 mins.
Season with plenty of freshly ground black pepper and finish with the chopped parsley.
Serve with bread. It's nice to have toasted baguette slices topped with freshly made basil pesto.

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