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Roasted Tomato & Fish Soup

  • 8.5 cups fish stock (keep warm)
  • 6 plum tomatoes (quartered)
  • 2 red onions (quartered)
  • 4 red peppers (quartered)
  • 1 leek (roughly chopped)
  • 1 stalk celery (roughly chopped)
  • 4 cloves garlic
  • 2 sprigs of thyme
  • 1 spring onion (chopped)
  • 4 angel fish fillets (cubed)
  • 1 punnet of cleaned mussels
  • 10 tablespoons olive oil
  • Salt and pepper (to taste)
  • Optional garnish – (coriander / parsley)

  1. Roast all the tomatoes, red onions, peppers, 1 sprig of thyme and 2 cloves of garlic in the oven at 350 degrees F for 30 min till caramelized with oil, salt and pepper (to taste) and 6 tablespoons olive oil.

  2. On the stove top, sauté the celery with 4 tablespoons of oil, leeks and spring onion with 2 garlic cloves and 1 sprig of thyme. Salt & pepper to taste.

  3. Add the fish stock, and reduce by half.

  4. Add the roasted ingredients to the pot and cook for further 10 min

  5. Blend the ingredients with a stick blender; pass through a sieve and strain if desired.

  6. Add the raw angel fish and mussels, close the lid and poach for a further 6 min. Mussels will open up while cooking (discard any mussels that do not open).

  7. Check seasoning. Garnish with chopped parsley / coriander.