White Fish & Pepper Soup

• This is based on the salmon and pepper soup I posted earlier.
• Using frozen fish is convenient.

Ingredients

• 1 onions
• 2 red peppers
• Around 250g of white fish – cod, plaice, basa etc
• 1 litre vegetable stock
• ½ teaspoon hot paprika
• A little sunflower oil
• Salt & pepper to taste
• *
• Optional – chopped parsley or chives to garnish 

Method

• Cut the onion in half and then slice it thinly.
• De-seed the peppers and then cut into long thin slices.
• Lightly fry the onion and peppers in a little sunflower oil till soft.
• Add the paprika and the vegetable stock.
• Bring to the boil and then simmer gently for around 10 minutes.
• Add the pieces of fish and simmer for around 15 minutes.
• Take out the fish, remove any skin and cut into chunks.
• Put the fish back into the soup.
• Stir.
• Season if necessary.
• *
• Garnish with green herbs if you have them.
• *
•  Great with crusty French style bread.

Served in a Royal Doulton Burgundy rimmed soup plate.