FISH SOUP

When the weather gets cooler I like having soups and stews to warm me up. This soup really does it. It's packed with flavour and the thyme gives it an amazing taste.       

You need:

• 1 small courgette
• 1-2 small carrots
• 3 stalks of celery
• 1 small fennel 
• 1-2 leeks
• 6 cloves of garlic
• pinch of chili flakes
• 6-8 springs of thyme
• small handful of finely chopped fresh parsley
• 32 oz (1 litre) fish stock
• 5-6 medium tomatoes
• 2-3 different types of fish (I used salmon, tilapia and grouper)
• pinch of salt
• pinch of black pepper
• pinch of dried herb mix e.g. herbes de provence or italian 

Peel and crush the garlic, soften in few table spoons of fish stock with chill flakes in high heat. Add rest of the stock and washed, peeled & diced vegetables, salt, pepper, thyme, parsley and dried herb mix. Add water to barely cover the vegetables. Boil until all the vegetables are soft. Remove the thyme springs. Blend in a blender or use a hand blender to desired texture. I like to leave it a little chunky. Remove the fish skin and dice. Add to the soup. Keep boiling until the fish is cooked. Check flavour and serve.    

Heidi x