Mediterranean Fish Soup

• White Fish(600 g)
• Olive oil(2 tbsp)
• Onion(1)
• Fennel(1)
• Celery(2)
• Garlic(4 cloves)
• Potato(2)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(750 ml)
• Dried Oregano(1 tsp)
• Thyme(1 tsp)
• Bay leaf(1)
• Black Olives(80 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Baguette(1)

Method

1. 1

   Cut the {White Fish} into rough bite-size pieces. Dice the {Onion}, thinly slice the {Fennel} and {Celery}, mince the {Garlic}, peel and chop the {Potato}, slice the {Olives}, chop the {Fresh parsley}, and cut the {Lemon} into wedges.

   ~13 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Fennel}, and {Celery} with half the {Salt} and cook until softened. Stir in the {Garlic} and {Tomato paste} for the last minute.

   ~8 min

3. 3

   Add the {Potato}, {Canned tomatoes}, {Vegetable Stock}, {Oregano}, {Thyme}, {Bay leaf}, remaining {Salt}, and {Black pepper}. Bring to a boil, then lower the heat and simmer until the potatoes are tender.

   ~15 min

4. 4

   Add the {White Fish} and {Olives}. Simmer gently until the fish is just cooked through and flakes into the soup. Remove the {Bay leaf}, then squeeze in half the {Lemon}.

   ~6 min

5. 5

   Slice the {Baguette} and toast it until golden at the edges. Ladle the soup into bowls and top with the {Fresh parsley}. Serve with the remaining {Lemon} wedges and toasted {Baguette} on the side.

   ~5 min