Provencal Humpty Doo Barramundi Soup

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

Credit: Simon Martin

2 serves

10 mins

35 mins

MEDIUM

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

Heat 2 tbsp olive oil in large saucepan at medium heat. Sauté leek, celery, fennel, olives, garlic and chilli for 5 minutes, stirring occasionally.

Add anchovies and tomatoes. Cook for 4 minutes. Add wine and cook for a further 2 minutes.

Add stock and saffron, reduce heat and simmer for 20 minutes.

Cut barramundi into large chunks and add to soup. Cook for 4 minutes.

Season. Serve with chopped parsley, lemon wedges and toasted sourdough.

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