As the temperature drops and frost blankets the ground, nothing beats a steaming bowl of something delicious. Celtic Fish and Game, a family run business passionate about sourcing fresh ingredients, share their fish soup recipe, the ultimate winter warmer for those chilly nights in.


1 fennel bulb

1 leek

3 sticks of celery

1 fresh red chilli

4 cloves of garlic

4 fresh tomatoes

A bunch of fresh thyme

500g of hake, pollack or cod

1 small glass of white wine

500g of mussels, prawns, clams

Olive oil


Start by trimming and finely chopping the fennel, leek, celery and garlic. Then, roughly chop the thyme and fish into bitesize chunks. Once your ingredients are prepared, gently cook the fennel, leek, celery, garlic and chilli in a splash of olive oil until soft. 

Now it's time to add a litre of water and the white wine. Once this is brought to a boil, reduce the heat and simmer until the vegetables are cooked through. Add the tomatoes, thyme and fish chunks, cook for two minutes and then add the prawns, clams and mussels. Cook for a further two mins or until the mussels are opened.

Season to taste and serve with a drizzle of olive oil, chopped chilli and some crusty white bread on the side.