Mediterranean Fish Soup with White Beans, Tomato, and Spinach

Ingredients:

Fish: 1 lb (450g) white fish fillets (e.g., cod, haddock), cut into large chunks

White beans: 1 can (15 oz) cannellini beans, drained and rinsed

Tomato sauce: 1 cup (240ml) or crushed tomatoes

Spinach: 2 cups fresh spinach leaves

Black olives: 1/3 cup, pitted and halved

Onion: 1 medium, finely chopped

Garlic: 3 cloves, minced

Fish stock: 4 cups (or substitute with vegetable stock)

Olive oil: 2 tbsp

White wine: 1/2 cup (optional)

Seasonings: 1 tsp paprika, 1 tsp dried oregano, salt, and black pepper to taste

Fresh herbs: 2 tbsp fresh parsley or basil, chopped

Instructions:

1. Sauté Aromatics:

Heat olive oil in a large pot over medium heat.
Add chopped onion and garlic, sauté until fragrant and softened, about 3-4 minutes.

2. Add Base Ingredients:

Stir in the tomato sauce, paprika, and oregano. Cook for 2-3 minutes to deepen the flavors.

3. Deglaze and Simmer:

Pour in the white wine (if using), scraping the bottom of the pot. Let it simmer for 2 minutes.
Add the fish stock and beans. Bring to a gentle boil.

4. Cook the Fish:

Gently place fish chunks into the pot. Reduce heat to medium-low and simmer for 5-7 minutes, or until the fish is tender and flakes easily.

5. Add Spinach and Olives:

Stir in spinach leaves and black olives. Cook for another 2-3 minutes until spinach is wilted.

6. Season and Serve:

Tips:

For extra flavor, add a pinch of red chili flakes or a splash of lemon juice before serving.

Replace spinach with kale or chard if preferred.

Add a bay leaf while simmering for depth of flavor.

Enjoy this hearty and wholesome Mediterranean-inspired soup!