While canned tomatoes work fine for this recipe, if you really want to elevate the flavour, use ripe, fresh tomatoes. Varieties like Heirloom, Roma or San Marzano tend to be the most flavourful. Check what is in season in your local area – try to find something sun-ripened and on-the-vine if possible.
Leaving the skin on the tomatoes is not harmful, but skinning them beforehand will improve the texture of the soup – particularly if you are using a tomato variety with a thicker skin. If using canned tomatoes, it’s better to choose the skinned varieties if available. But if you aren’t bothered by the skins, feel free to leave them on. As the tomatoes in this recipe are chopped, it shouldn’t cause much issue.
Tomato seeds are not harmful and will not impact the flavour of the soup, so we recommend leaving them in. In fact, some of the strongest savoury tomato flavours are found in the ‘jelly’ around the seeds, so it’s important to keep this in the dish for full flavour! If the texture bothers you, the seeds can be removed, but be sure to strain them in a way that retains the jelly so you don’t lose that robust flavour.
Stock and broth are essentially the same thing – ingredients simmered in liquid to release their flavours, to use as the base for a sauce, soup, stew or similar. The difference is that stock is usually made from bones, while broth is made mostly from meat or vegetables. In this case, we are not using the bones of the fish to create a stock from scratch, but you can make a fish stock yourself instead of using packaged stock if you wish.
This tasty and light yet filling broth is so easy to make, it’s sure to be an off-fish-ial favourite in no time! With pre-cut fish fillet pieces ensuring there’s no need to worry about those pesky bones, it’s sure to be popular with the whole family.
The classic flavours of tangy tomato seasoned with garlic and onion provide a tried-and-true hearty base here, perfectly balanced with the creaminess of the cheese and the delicate white fish. This deliciously fresh and healthy soup will hit the spot, either as a comforting warm dinner in winter or enjoyed with friends outdoors on a balmy summer night.
When you think of fish, tomatoes may not be the first pairing you think of. But with fish and tomato combinations forming classic favourites across a range of cultural cuisines, from Italian to Chinese and Thai, it’s a partnership that has proven successful over the years! Give it a try and don’t be afraid to make it your own.
With such a simple, easy recipe, quality ingredients can make a real difference – try using flavourful, ripe gourmet tomatoes (when they are in season) in place of canned tomatoes and see what happens! You can also add seasonal greens for extra nutrients, grated carrot or butternut squash, or even add other seafood such as prawns to up the flavour intensity. Simple, flexible and delicious!