Provencal Humpty Doo Barramundi Soup

Provencal Humpty Doo Barramundi Soup

Vive la France, vive la liberté! Perfect for Bastille Day. Or any day!

Credit: Simon Martin

A line art icon featuring a fork, knife, spoon, and plate with a napkin, symbolizing dining.
 2 serves
A hand holding a whisk, mixing ingredients in a bowl.
10 mins
A black-and-white line icon of a frying pan sitting on a stove burner with flames underneath and steam rising above.
35 mins
A simple, black-outlined cartoon cloud shape on a white background.
MEDIUM

Ingredients 

2 tbsp olive oil​ 
1 medium leek, chopped​ 
2 medium celery sticks, chopped​ 
1 small bulb fennel, chopped​ 
1/2 cup pitted green olives, chopped​ 
4 garlic cloves, crushed​ 
2 long red chillies, finely chopped​ 
5 anchovies​ 
1 400g can diced tomatoes​ 
1 cup white wine​ 
1 ½ litres vegetable stock​ 
1 pinch saffron​ 
2 Humpty Doo Barramundi Fillet portions​ 
Parsley, lemon wedges and sourdough, to serve​

Instructions

  1.   Heat 2 tbsp olive oil in large saucepan at medium heat. Sauté leek, celery, fennel, olives, garlic and chilli for 5 minutes, stirring occasionally.​ 
  2. Add anchovies and tomatoes. Cook for 4 minutes. Add wine and cook for a further 2 minutes.​ 
  3. Add stock and saffron, reduce heat and simmer for 20 minutes.​ 
  4. Cut barramundi into large chunks and add to soup. Cook for 4 minutes.​ 
  5. Season. Serve with chopped parsley, lemon wedges and toasted sourdough.
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