Ingredients
- 1 tbsp extra virgin olive oil
- 1 large onion, halved, finely chopped
- 1 red bell pepper, halved, deseeded, finely chopped
- 3 garlic cloves, crushed
- 14 oz can diced tomatoes
- 1½ cups fish stock
- Pinch of saffron
- 1 dried bay leaf
- 2 strips two-inch lemon rinds
- 2 lb skinless wild, Icelandic cod fillets
- ½cup fresh basil, finely chopped
- Freshly ground black pepper
Directions
Step 1
Heat the olive oil in a large saucepan over medium heat. Add the onion and bell pepper and cook, stirring for 10 minutes or until onion softens slightly. Add the garlic and cook, stirring intermittently, for 1 minute or until aromatic.
Step 2
Add the tomato, fish stock, saffron, bay leaf and lemon rinds. Bring to boil. Reduce heat to low and simmer, covered, for 15 minutes or until soup thickens slightly.
Step 3
Cut the cod into 1 inch pieces, add to the soup and cook, uncovered, for 5 minutes or until fish is cooked.
Step 4
Serve with a sprinkle of chopped basil and season with pepper. Serve immediately.