05 Fish SoupThis is a super healthy and surprisingly robust soup for any season. If you’re not a fan of the aniseed flavour of fennel, feel free to sub in some carrots. You could also use some finely diced parsnip or celeriac.
Serves 4


  • 1 - fennel, diced
  • 2 - sticks celery, diced
  • 1 - leek, finely sliced
  • 2 - cloves of garlic, finely sliced
  • 8 - ripe tomatoes, diced
  • 1 - orange, juiced
  • 500mL - vegetable stock
  • 800g - firm white fish (cod or flake work well)
  • salt and pepper to taste


  1. Heat some olive oil in a heavy-based saucepan over medium heat.
  2. Fry the fennel, celery, leek, and garlic for 10 minutes until the vegetables have softened.
  3. Put in the tomatoes and cook for 5 minutes until the tomatoes release some of their juices.
  4. Add the orange juice, stock, and saffron and bring to a simmer.
  5. Simmer for 10 minutes before introducing the fish and cook for a further 8-10 minutes until the fish is cooked through (you can use a fork to gently prod the fish and see if the flesh pulls away easily).
  6. Season well and ladle into bowls, making sure each person gets a nice chunk of fish.