Recipes

Preparation

Place oil in the base of a 2 litre Pyrex Jug and cook on High (100%) for 1 minute.
Stir in garlic and leek and cook on High (100%) for 2 minutes, stirring once. Add the tomatoes, tomato paste and season to taste with freshly ground pepper. Cook on High (100%) for 2 - 3 minutes to amalgamate the ingredients. Pour in the fish stock then stir in the fennel and orange peel. Cover the jug and cook on High (100%) for 7 minutes. Stir in the Marinara mix and basil leaves, recover, and cook on High (100%) 5 minutes
Stirring half way through cooking time to equalize the heat. Stir soup through and then stand 2 minutes. Garnish with parsley and serve with crusty bread.
Accompany soup with a bowl of garlic mayonnaise to add to the hot soup.

Cooks Note:
It is important to stir the marinara mix through whilst cooking to ensure the fish cooks evenly.