Balmy days call for a light lunch, so why not treat your bodies to this nutritious fish broth recipe. The perfect meal option for those looking to maintain their beach bodies keep love handles at bay with this tasty broth. 

Serves 4

Cooking time: 20 – 25 mins

What You’ll Need:

• 1 tablespoon light olive oil
• 1 leek, washed, most of the dark green leaves removed and white part very finely sliced
• 1 stick celery, trimmed, peeled and very finely sliced
• 650ml homemade or bought fish stock
• 6 teaspoons fish sauce (nam plah)
• 6 tablespoons frozen pea and bean mix (peas, broad beans and green beans)
• 1 large or 2 small frozen white fish fillets (haddock, cod etc)
• 1 small bag frozen ‘fruit de mer’ mix
• Freshly ground white pepper

What To Do: 

• Take the white fish fillets out of the freezer and allow to slightly defrost until you can cut them into bite-sized chunks.

• Meanwhile, warm the oil in a soup pot and very gently saute the leeks and celery until tender but still with a slight ‘bite’ (don’t let them brown).

• Add the fish stock, bring to the boil, reduce the heat, add the fish sauce and simmer for 5 minutes.

• Add the pea/bean mix and continue to simmer until they are all tender (around 4 – 5 minutes).

• Add the frozen white fish chunks and the ‘fruit de mer’ mix (2 scallops, 2 mussels, 2 prawns and 2 pieces squid per person).

• Simmer gently in the broth until all the fish is cooked (around 8 – 10 minutes).

• Before serving, check the seasoning, adding a little white pepper and another splash of fish sauce if required.

Recipe from Soup Can Make You Thin, written by Fiona Kirk & Jean Barr, for more information see www.souperydupery.com 

Make sure to indulge in a few summery drinks before our heatwave is over by clicking here.