Venetian white Fish soup

(Serves 8)

• 5 ml/1 tsp extra virgin olive oil
• 50 g/2 oz/ ¼ cup low-fat spread
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 1 carrot, finely chopped
• 400 g/14 oz/1 large can chopped tomatoes
• 15 ml/1 tbsp tomato puree (paste)
• 30 ml/2 tbsp chopped parsley
• 900 ml/1 ½ pts 3 ¼ cups fish stock, made with 2 stock cubes
• 150 ml/ ¼ pt/ 2/3 cup dry white wine
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 lemon
• 100 g/4 oz plaice fillet, cut into thick strips
• 100 g/4 oz cut fillet, cut into large chunks
• 100 g/4 oz whitting fillet, cut into thick strips
• 1 canned pimiento cap, finely chopped
• 150 ml/ ¼ pt 2/3 cup low-fat double (heavy cream)
• 8 whole unpeeled prawns (shrimp), to garnish

Heat the oil low-fat spread in a large saucepan. Add the onion, garlic and carrot and fry (sauté) for 2 minutes, stirring, until the soft but not brown. Add the contents of the can of tomatoes, the tomato puree, half the parsley, the stock, wine, bay leaf and a little salt and pepper. Bring to the boil. Cut the ends off the lemon and add the ends to the pan. Cut the rest of the lemon into eight slices and reserve for garnish. Add the fish to the pan, return to the boil, reduce the heat, part cover and simmer gently for 20 minutes. Discard the bay leaf and lemon ends. Season the taste. Using and draining spoon, divide the fish between eight serving dishes. Stir the pimiento and cream into the soup and reheat if necessary. Ladle over the fish, sprinkle with a slice of lemon and a whole prawn over the rim of the dish.