SASSY FISH SOUP 

A quick and easy fish soup with sweet capsicum and Sassy Sauerkraut creating a rich umami flavour. The perfect one-pot meal for any night of the week.

SERVES 3-4
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber

INGREDIENTS
½ leek (white part), chopped
2 celery sticks, chopped
1 carrot, peeled and chopped
1 red capsicum, chopped
1 potato, peeled and cubed
3 bay leaves
½ cup Living Goodness Sassy Sauerkraut, washed and drained
500 ml rich chicken stock + 1 cup water
300g fish fillet cut into bite-size pieces (snapper, gurnard or cod / something that is reasonably firm)
½ punnet of cherry tomatoes, halved
Cooking oil
Salt
Black Pepper

INGREDIENTS TO SERVE
• Freshly baked sourdough bread
• Chopped parsley

METHOD
• Heat the oil in a large saucepan.
• Add the leek, carrot, celery, capsicum and bay leaves and cook, stirring for seven minutes.
• Add the potato, washed and drained sauerkraut and chicken stock, stir, and top up the vegetables with water.
• Turn the heat to low, cover the saucepan with a lid, simmer for about 20 minutes, or until potato and sauerkraut are tender.
• Season the soup with salt and pepper.
• Add the cherry tomatoes and fish, cook for another 7 minutes, or until fish is pale and flaky.

TO SERVE
• Ladle the soup into bowls and sprinkle with chopped parsley.
• Serve hot with freshly baked sourdough or gluten free bread.

Note: Keep refrigerated up to three days. Enjoy!