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Snapper & Prawn Soup

Serves: 4-6


2 Tbsp olive oil

2 cloves garlic, crushed

1 leek, finely sliced

1 celery stick, finely sliced

½ cup sun dried tomatoes, chopped

1 large potato, diced

1 can diced tomatoes

2 tsp sugar

5 ½ cups fish stock

1 cup raw prawns, peeled and deveined

1 ½ cups snapper, diced

1 Tbsp Italian flat leaf parsley, chopped


  1. Heat oil in a large pot. Add the garlic, leek and celery and cook for 3 minutes until soft. Add the sun dried tomatoes and diced potatoes and cook for 2 minutes. Add the canned tomatoes, sugar and stock and bring to the boil stirring occasionally. Reduce heat and simmer for 15 minutes.

  2. Add the fish and cook gently for 5 minutes then add the prawns and cook for a further 3 minutes. Season with salt and pepper and stir through the parsley.

  3. Serve with home made crusty garlic bread. ENJOY!