We need to eat Omega 3 oils in their natural form if possible. Fish and tomatoes compliment each other very well. especially when tomatoes are in season. This fish soup feels really summery with the fresh tomatoes. You could always give it some extra depth of flavour by adding some bacon too.
Ingredients:
- 1 finely chopped onion
- 2 cloves of garlic fined chopped
- 1 small carrot finely chopped
- 2 sticks of celery finely chopped
- 100g of turnip finely chopped
- 6 large fresh tomatoes, crelligs removed, coarsely chopped
- 100g of olives
- 500g of mixed fresh fish (salmon, white fish, smoked fish etc)
- 500ml of stock or boiling water
- 30g butter
- a handful of thyme
- Fresh Parmesan cheese
- Extra Virgin Olive oil
- Salt and Pepper
- A bay leaf
Method:
- Gently sautee the onion, carrots, celery, turnip and garlic in the butter in a heavy based pot until they have softened
- Add the tomatoes and stir though
- Add the hot stock, olives, bay leaf and thyme and bring the pot to simmering
- Simmer until all the veg are fully cooked, which should take about 15 minutes
- Now add the fish and cook for 10 minutes, or until its cooked through but not overdone
- Season well with salt and pepper
- Serve with grated Parmesan, a good drizzle of EVO and non starchy veg such as broccoli
Lowcarbmam 