Fish and Chorizo Soup

Fish and Chorizo Soup

This recipe for Fish and Chorizo Soup is really tasty both for summer or winter meals.

Fish and Chorizo Soup

  • Prep time:
  • Cook time:
  • Total time:
  • Difficulty: easy


  • A whole chorizo sausage (250g approx) sliced thinly
  • 500g fish – you can really use any – pollack, sea bass, cod, bream
  • Some shellfish – mussels, squid, scallops (you can get mixed packets at the supermarket)
  • 1 red chilli finely diced
  • 2 garlic cloves, sliced
  • 2 onions, sliced
  • A pinch of fennel seeds
  • 200ml white wine
  • 500ml fish stock
  • 1 tablespoon finely chopped parsley (optional)
  • 200g baby new potatoes
  • 1kg ripe, full-flavoured tomatoes, halved
  • 2 – 3 garlic cloves, finely chopped
  • 2 tablespoons olive oil


    1. First make the tomato sauce. Arrange the tomato halves in an ovenproof dish so they sit snugly side by side, rather than on top of each other.
    2. Mix the garlic and oil together and trickle them over the tomatoes.
    3. Season lightly, then roast in an oven preheated to 180°C/Gas Mark 4 for 35-45 minutes, until the tomatoes are soft, pulpy and slightly browned.
    4. Rub them through a sieve, discarding the pips and skin, and set aside.
    5. Put the chorizo (if using) in a large, heavy saucepan and fry over a medium heat until lightly coloured.
    6. Otherwise, heat a little olive oil in the pan. Add the garlic, onions, red chilli and fennel seeds.
    7. Fry gently for 10 minutes, to soften the vegetables without browning them, then pour in the wine and simmer until reduced by half.
    8. Add all of the tomato sauce and the stock, then bring to a simmer and cook, covered, for 20 minutes. I would put my baby new potatoes on to boil at this stage.
    9. Meanwhile, skin the fish fillets and remove any bones.
    10. Cut the fish into fairly large chunks – small pouting or whiting fillets can be used whole.
    11. When the tomato soup base has had its 20 minutes, add the fish then the packet of mixed seafood after a couple of minutes.
    12. Cook briefly in the gently simmering soup for 2-3 minutes then garnish with lots of flat leaf parsley.
    13. Season the soup with pepper, adding salt only if necessary (with chorizo, you really shouldn’t need it).

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