Sicilian Fish Soup

by Thyme Recipes 29 Mar 18

Quick, easy and deliciously impressive, the fresh briny taste of fish and shellfish are enhanced with a sweet acidic tomato broth and the fragrance of soft herbs.  Serve with a crusty bread for relaxed family style feasting. Ask your fishmonger, or at the supermarket fish counter, to prepare your fish and shellfish.

Serves 4 as a starter



  1. Heat a casserole, add the olive oil. Soften the onions and celery, then add garlic, fennel seeds, anchovies and cook for a further 5 minutes.
  2. Add the wine and chilli, bring to a boil followed by the stock, tomatoes, parsley, orange peel, seasoning and the sugar and simmer for 5-10 minutes.
  3. Taste for seasoning. Add your fish and shellfish and cover with a lid and simmer until shellfish was opened and the prawns have changed colour. 
  4. Scatter with mint and the juice of half an orange.