Mediterranean Fish Soup

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Portions: 4


  • 1kg Water
  • 500g Mixed Fish (Monkfish, Haddock, Cod) - filleted and cut into chunks
  • 25g Butter
  • 25g Olive Oil
  • 125g White Onions (cut into 10mm dice)
  • 125g Leeks (cut into 10mm dice)
  • 50g Celery (cut into 10mm dice)
  • 100g Carrots (peeled and cut into 10mm dice)
  • 5g Chopped Fresh Garlic
  • 400g Chopped Tomatoes
  • 1g Salt
  • 1g Coarse Ground Peppercorns
  • 2.5g Mild Curry Powder
  • 50ml Vermouth
  • 1 Bay Leaf
  • 5g Fresh Thyme (chopped)


  1. In the base of a heavy bottomed saucepan, add the butter and oil and melt.
  2. Cook the onions for 3 minutes. Add the leek, celery, carrot, garlic and tomatoes. Cook for a further 3 minutes.
  3. Then add the pieces of fish, salt, pepper and curry powder. Stir for 2–3 minutes, then pour on the vermouth and water.
  4. Add the herbs and bring to the boil, then simmer for approximately 1 hour with the pan half covered.
  5. Ensure the fish is cooked through and still maintains its form.