Chunks of firm fish stay attractively whole in this beautifully simple soup. Herbs, tomatoes and wine add extra flavour and a warm inviting colour, while a modest addition of cream gives it richness.
good source of vitamins A, B group, C and E.
You can use any firm-fleshed fish, such as snapper, orange roughy, salmon or shark to make this dish. Alternatively, you can use equal quantities of shelled and deveined prawns and shucked scallops.