Mediterranean-Style Seafood Soup


  • 1 tbsp olive oil
  • 1 large brown onion, halved, finely chopped
  • 1 red capsicum, halved, deseeded, finely chopped
  • 3 garlic cloves, crushed
  • 1 x 400g can diced Italian tomatoes
  • 375ml (1 1/2 cups) fish stock
  • Pinch of saffron threads
  • 1 dried bay leaf
  • 2 x 5cm strips lemon rind
  • 1kg skinless fish fillets, cut into 3cm pieces
  • 1/2 cup finely shredded fresh basil
  • Freshly ground black pepper


  • Step 1 – Heat the oil in a large saucepan over medium heat. Add the onion and capsicum and cook, stirring, for 10 minutes or until onion softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
  • Step 2 – Add the tomato, fish stock, saffron, bay leaf and lemon rind. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until soup thickens slightly.
  • Step 3 – Add the fish and cook, uncovered, for 5 minutes or until fish is just cooked.
  • Step 4 – Ladle the soup among serving bowls. Sprinkle with basil and season with pepper. Serve immediately.