0
0 ITEM(S) - £0.00 GO

Menu

    • Coley and Tomato Soup

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    Coley and Tomato Soup is a delicious and hearty dish perfect for a cold winter evening. It is a simple dish and requires just a few essential ingredients. Combining coley, tomatoes, and vegetables creates a flavorful soup that is sure to please. This soup is also very nutritious and packed with vitamins and minerals. It's a great way to get your daily intake of vegetables and protein.   
    1 rating
    layout 0 comment

    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 500g coley, skinned and cut into chunks
    • 2 carrots, diced
    • 2 sticks celery, diced
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
    • 2 tablespoons tomato puree
    • 1 litre vegetable stock
    • 400g tin chopped tomatoes
    • 1 bay leaf
    • 2 tablespoons chopped parsley
    • Salt and pepper, to taste

    Method

    • Step-by-step method for making Coley and Tomato Soup
    • Prepare all vegetables by dicing the onion, carrots, and celery; mince the garlic
    • Cut the coley into bite-sized chunks, removing any skin if needed
    • Heat the olive oil in a large saucepan over medium heat
    • Add the diced onion to the pan and sauté until translucent, about 4 minutes
    • Add minced garlic and cook for 1 minute until fragrant
    • Stir in diced carrots and celery, and cook for 3-4 minutes to soften slightly
    • Sprinkle in dried oregano and smoked paprika, stir to coat vegetables evenly
    • Add the tomato puree, and fry for 1 minute to intensify flavor
    • Pour in chopped tomatoes and vegetable stock
    • Add bay leaf; bring soup to a gentle simmer
    • Season with salt and pepper to taste
    • Simmer soup for 15-20 minutes until vegetables are tender
    • Check seasoning and adjust salt or pepper as needed
    • Gently add coley chunks to the simmering soup
    • Poach fish over low heat for 5-7 minutes until just cooked and opaque
    • Remove bay leaf from the soup and discard
    • Stir in chopped parsley
    • Ladle soup into warm bowls for serving
    • Garnish each bowl with a sprinkle of extra parsley if desired
    • Serve immediately with crusty bread or as a light main course