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Provencale Fish Soup With Hot Garlic Croutons

  • 5-6
Provencale Fish Soup With Hot Garlic Croutons


  • 2 bulbs garlic
  • 1 onion, peeled and chopped
  • 2 sticks celery, sliced
  • 1 yellow pepper, deseeded and chopped
  • 2 courgettes trimmed and chopped
  • ½ tblsp oil
  • ½ cup tomato paste
  • 400 gram can tomatoes in juice, chopped
  • 1½ cups fish or vegetable stock
  • 1 cup dry white wine
  • 1½ cups cooked small pasta shells
  • 500 grams skinned red cod fillets, cut into 3cm pieces
  • salt and pepper
  • 1 tblsp chopped parsley (Italian is nice)


  1. Wrap the garlic in foil and bake in a 180°C oven for 40 minutes until tender.
  2. Cook the onion, celery, pepper and courgettes in the oil until tender.
  3. Add the tomato paste, and cook stirring, for 2 minutes until it starts to brown.
  4. Cut the roasted garlic in half and squeeze the pulp into the vegetables. Add the tomatoes and juice, fish stock and white wine, bring to the boil.
  5. Add the cooked pasta shells and cod fillet pieces. Cover and simmer for 3-4 minutes until tender. Serve with garlic bread croutons.

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