Citrus Fish Soup with Pistou

Serves 4
Time 30 minutes


600g white fish fillets, cut into large pieces
Pinch saffron threads
¼ cup boiling water
2-3 tbsp olive oil
1 leek, finely sliced
1 fennel, finely sliced
1 red chilli, finely sliced
2 cloves garlic, crushed
1 large carrot, diced
1 celery sticks, diced
4 cups fish stock
1 tbsp orange zest
1 tbsp lemon zest
1 orange, freshly squeezed
½ lemon, freshly squeezed
½ bunch parsley, finely chopped

1-2 garlic cloves, crushed

1 tsp sea salt
1 bunch basil
¼ cup olive oil
100g parmesan cheese, grated


To make the pistou – blend all ingredients in a food processor until well combined, set aside.

Heat oil in a large saucepan over medium heat, add leek, cook for 1-2 minutes, add garlic and chilli, cook for 2-3 minutes until fragrant. Add carrot, fennel and celery to the pan, stir well.

Add stock, zest, orange and lemon juice and saffron mixture, bring to the boil and gently simmer until vegetables are tender. Add fish to the soup and gently simmer for 3-4 minutes until cooked, stir in parsley.

Spoon into serving bowls, top with pistou.