Spanish Fish and Chorizo Soup
Great in summer or winter for a light meal with plenty of flavour.
- Time
- 25 minutes
- Serves
- 4
- Calories
- 340
Ingredients
- 2 cloves garlic, crushed
- 1 tbsp basil, chopped
- 100g chorizo, thinly sliced
- 1 tsp salt
- 1 pinch pepper
- 100g peeled raw prawns
- 1 lemon, juiced
- 1 red chilli, finely sliced
- 1 tin (400g) chickpeas, drained
- 200g basa fillets (or other white fish)
- 1 tin crushed tomatoes
- 250mL white wine
Method
- Over medium-high heat, cook chorizo for 3-4 minutes or until beginning to crisp. Add garlic and chilli and cook for 1 minute further.
- Pour in white wine, tomatoes, chickpeas then season and simmer for about 10 minutes.
- Add the fish in 4 pieces and the prawns and cook for 4 minutes or until fish and prawns are cooked.
- Stir the basil and lemon juice through just before serving.