Spicy Fish Soup

Serves: 4 | Preparation time: 20 minutes | Cooking time: 25 minutes

Nutritional Information (per serve)

  • Energy: 1640 kJ
  • Protein: 46.7
  • Fat, total: 15.9 g
  • Fat, saturated: 2.9 g
  • Carbohydrate: 10.0
  • Sugars: 5.6 g
  • Sodium: 5300 mg

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  • 2 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 onion, finely diced
  • 1 long red chilli, seeds removed and finely diced
  • ½ carrot, finely diced
  • 1 stick celery, finely diced
  • ½ fennel, finely diced, tips reserved
  • 1 tbsp Pernod
  • ¼ cup white wine
  • 500ml fish or shellfish stock
  • 1 jar Slendier Tomato, Vegetable and Chilli Ragu Style Sauce
  • 2 skinless fillets snapper or other firm white fish, cut into chunks
  • 1 squid tube, cleaned and cut into short strips
  • 4 large green prawns, shelled and cut into thirds
  • flat-leaf parsley, finely shredded, to serve


  1. Place a large saucepan over medium–high heat. Add the oil, garlic, onion, chilli, carrot, celery and fennel and fry until vegetables are just soft, about 3 minutes.
  2. Add the Pernod and wine and stir to deglaze the pan. Add the stock and pasta sauce and bring to the boil. Reduce heat and simmer for 15 minutes.
  3. Add the fish, squid and prawns and continue to simmer until seafood is cooked through, about 3 minutes. Season to taste.
  4. To serve, divide the soup and seafood between 4 deep bowls and top with finely shredded parsley.

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