- 1 tblsp olive oil
- 1 medium onion (finely chopped)
- 1 clove garlic (finely chopped)
- 3 tomatoes (skinned, deseeded and chopped)
- 250 g passata
- 400 g tin chopped tomatoes
- 60 ml dry white wine
- 1 tsp caster sugar
- ½ tsp each dried oregano and thyme
- ½ tbsp each chopped fresh basil and flat-leaf parsley
- salt and freshly ground black pepper
- 350 g hoki fillets (cut into 4cm pieces)
- 1-2 tbsp basil pesto sauce
- served with crusty and seedy nutty bread
- This rich tomato and fish soup, based on an Italian recipe, can also be served as a sauce to pasta.
- Its intense flavour comes from a luscious combination of three types of tomato - fresh, tinned and passata (sieved fresh tomatoes) - cooked with white wine and fresh herbs.
- Heat the oil in a large heavy-based pan, add the onion and garlic and cook for 3-4 minutes, until soft.
- Add the fresh tomatoes and cook for a further 2 minutes. Stir in the passata, tinned tomatoes, wine, sugar and the dried and fresh herbs.
- Season, then simmer for 20 minutes until thickened.
- Add the hoki pieces and gently cook for a further 5 minutes, or until fish is just cooked.
- Pour into warm bowls, top each one with a spoonful of pesto and serve with crusty bread and olives.
Tip: The soup can be made the day before: prepare to the end of "Heat the oil in a large heavy-based pan", cool, cover and chill. Reheat gently and continue from "Add the fresh tomatoes and cook". When adding the hoki or cod, stir the soup very gently to avoid breaking up the pieces of fish.