18 December 2012,00:45 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a saucepan. Add the leek, onion, garlic, potato and red pepper and fry for 5 minutes or until beginning to soften.
  • Add the stock, tomatoes and herbs to the pan. Bring to the boil, cover and simmer for 15 minutes.
  • Transfer half the soup mixture to a food processor and process until smooth.
  • Return the puree to the pan along with the fish, adjust seasoning, cover and cook for 5 minutes or until the fish is cooked, add the cooked prawns just before the end of the cooking time.
  • Sprinkle the cheese on the untoasted side of bread and place under the preheated grill at least for 2 minutes or until melted and bubbling. Serve with the soup.


  • 500 ml fish stock
  • 500 grams chopped tomatoes
  • 1 teaspoon Cooking oil
  • 1 leek, halved lengthways and sliced
  • 1 onion, chopped
  • 250 grams skinned, boneless cod or haddock, cubed
  • 150 grams cooked, peeled prawns
  • 2 garlic cloves, crushed
  • 150 grams potato, diced
  • 75 grams red pepper, de-seeded and chopped
  • 2 teaspoon dried mixed herbs
  • Salt and freshly ground black pepper, to taste

The Gruyere Toasts

  • 8 slices of french bread, toasted on one side
  • 30 grams Gruyere cheese, grated finely

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