Chunky Mediterranean fish soup

• tub Napoletana (tomato and basil) pasta500g g

  sauce

• fish stock↗450ml ml
• courgettes↗2

  finely sliced

• fennel↗1bulb

  finely sliced

• hoki fillet↗450g g

  defrosted

• basil↗handful

  leaves, torn

• chipotle chilli↗1 tsp tsp

  in adobo sauce or chilli paste, to serve

• half-fat crème fraîche↗5 tbsp tbsp

  to serve

Step-by-step instructions

1. 1

   Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.

2. 2

   Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don’t stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.

3. 3

   Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.