Recipe: Fish Soup with Macaroni

You’ll need:

2 tbsp olive oil
2 onions, sliced
1 garlic clove, finely chopped
4 cups fish stock or water
14 oz/400 g canned chopped tomatoes
1/4 tsp herbes de provence
1/4 tsp saffron threads
4 oz/115 g dried macaroni
18 mussels, scrubbed and de-bearded
1Ib/450 g monkfish fillet, cut into chunks
8 oz/225 g raw jumbo shrimp, shelled and de-veined, tails left on salt and pepper

Directions

Heat the oil in a large, heavy-bottom pan. Add the onions and garlic and cook over low heat, stirring occasionally, for 5 minutes, or until the onions have softened.
Add the stock with tomatoes and their can juices, herbes de Provence, saffron, and pasta, and season to taste with salt and pepper. Bring to a boil, then cover and simmer for 15 minutes.
Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, monkfish, and shrimp to the pan. Re-cover and simmer for an additional 5-10 minutes, until the mussels have opened, the shrimps have changed color, and the fish is opaque and flakes easily. Discard any mussels that remain closed. Ladle the soup into warm bowls and serve.

Bon appetit and enjoy your meal!

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