Creative Culinary Solutions
Mediterranean Fish & Tomato Herb Soup
Serving suggestion: Serve with toasted baguette slices rubbed with garlic and olive oil.
| Difficulty: | 4/20 |
| Yield serving: | 10 L (approximately 40 servings of 250 mL each) |
| Preparation time: | 20 minutes |
| Cooking time: | 45 minutes |
Preparation
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, carrots, and fennel until softened, about 6–8 minutes
- Add crushed tomatoes and cook for 5 minutes, stirring occasionally, to deepen the flavour
- Add water and bring to a boil
- Whisk in 250 g of LUDA Instant Fish Stock Mix, Gluten-Free, Sodium Reduced until fully dissolved
- Add bay leaves, dried oregano, basil, and chili flakes if using. Stir well to combine
- Simmer for 20 minutes to allow flavours to develop and meld
- Gently add fish chunks and cook for 6–8 minutes until the fish is just cooked through and flakes easily
- Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves
- Ladle into bowls and serve hot with toasted baguette slices rubbed with garlic and olive oil
Related Products
LUDA H
Instant Fish Stock Mix, Gluten-Free, Sodium Reduced
1 X 1.5 KG Tub
333560
- Gluten friendly
- Instant - just add water
- No Added MSG
- No artificial colours or flavours
- Steam Table Stable
- Freeze Thaw Stable
- Gluten free
- Low FODMAP (IBS Friendly)
Ingredients
- 250 g LUDA Instant Fish Stock Mix, Gluten-Free, Sodium Reduced Instant Fish Stock Mix, Gluten-Free, Sodium Reduced
- 1.5 kg of white fish (firm fillets), cut into chunks
- 800 g of onions, diced
- 800 g of celery, diced
- 600 g of fennel, sliced
- 1.5 kg of crushed tomatoes
- 4 garlic cloves, minced
- 100 mL of olive oil
- 10 g of dried oregano
- 10 g of fresh or dried basil
- 5 g of chili flakes
- 2 bay leaves
- Salt and pepper to taste
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