Chunky Mediterranean fish soup

Hoki has a firm white flesh which works well in this warming soup

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 164
  • fat 4g
  • saturates 1g
  • carbs 9g
  • sugars 5g
  • fibre 3g
  • protein 23g
  • salt 1.83g


  • 500g tub Napoletana (tomato and basil) pasta sauce
  • 450ml fish stock
  • 2 courgettes, finely sliced
  • 1 bulb fennel, finely sliced
  • 450g hoki fillets, defrosted
  • handful basil leaves, torn
  • 1 tsp chipotle chilli in adobo sauce or chilli paste, to serve
  • 5 tbsp half-fat crème fraîche, to serve


  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. 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. 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.

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