Matt Tebbutt's Rustic Fish Soup

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth adds flavor without alcohol, while vinegar is a cost-effective substitute.

crusty bread

🥗Healthier: whole grain bread

💰Cheaper: store-brand bread

Whole grain offers more nutrients, while store-brand is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in diced tomatoes and cook for another 2-3 minutes.

Pour in white wine and let it simmer for 2 minutes to reduce.

Add fish stock, bay leaves, and thyme; bring to a boil.

Reduce heat to low and simmer for 15 minutes to meld flavors.

Add fish fillets and cook until just opaque, about 5-7 minutes.

Season with salt and black pepper to taste.

Stir in chopped parsley and a squeeze of lemon juice before serving.

Serve hot with crusty bread on the side.

Cooking Techniques

Spice Level:

Allergens