Ingredients

Method

• 400 g sustainable white fish, skinned and filleted
• ½ lemon, juiced
• Sea salt and freshly ground black pepper, to taste
• 3 T olive oil
• 1 onion, finely chopped
• 1 fennel large bulb, finely chopped
• 4 garlic cloves, crushed
• 1 x 390 g Woolworths Italian chopped tomatoes in tomato juice box
• 2 cups Woolworths organic fish or vegetable stock
• 8-10 baguette slices
• 4 T good-quality mayonnaise
• Fennel fronds to garnish
• Royal Ashton cheese, grated, for serving

Method

Ingredients

Cut the fish into large chunks. Moisten with lemon juice and season. Gently soften the onion and fennel in the olive oil.

Stir in half the garlic and the tomatoes and simmer for 5–10 minutes. Add the stock and simmer for a further 5–10 minutes.

Roughly mash the soup to give it texture. Add the fish, cover tightly and turn off the heat. The fish will cook in the hot broth. Season to taste.

Toast the baguette to make croutons and stir the remaining garlic into the mayonnaise.

Ladle the soup into bowls and garnish with the fennel fronds. Pass around the croutons, garlic mayonnaise and cheese.