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Italian fish 'soup'


  • Heat the oil in a wok (or large non-stick pan) and gently saute the chillies and garlic. Then add the tomatoes with the wine, potatoes, seasonings, orange rind and stock. Cover and simmer for about 15 mins until the potatoes are tender, adding a little more stock if needed.
  • Then lay the fish on top, cover and gently cook until ready, removing and setting aside.
  • To serve, spoon a bed of potatoes in individual flat soup bowls and place the fish on top with the 'soup' and a sprinkling of parsley.


  • 1 tbsp olive oil
  • 2 small red chillies, seeded & finely sliced
  • 4 garlic cloves, crushed
  • 2 cans diced tomatoes
  • ½ bottle fruity white wine
  • 5 kipfler potatoes (or southern gold or bintje), peeled & cut into chunks
  • sea salt & freshly ground pepper
  • 1 piece orange peel
  • ¼ cup fish stock
  • 1 tspn sugar
  • 400 gm various varieties of fish fillets, cut into chunks
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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