The succulent zero-waste fish soup

Anything else?

Garlic and onion, minced
2 tablespoons olive oil
Thyme, bay leaf, parsley & saffron

Salt and pepper
Tomato concentrate
A little white wine

What's next?

STEP 1

Start by washing the leftover fish and sautéing it in olive oil over high heat in a casserole dish.

STEP 2

Add minced garlic and onion, then thyme, salt, pepper, bay leaf, parsley and saffron to add flavor to the broth; finish with a good tomato paste and a little white wine.

STEP 3

Cover with water and simmer over low heat for 40 minutes.

STEP 4

Blend, strain and enjoy!

And if you've bitten off more than you can chew, you can store the broth for up to 3 days in the fridge, or freeze it to keep on hand.

The Pyrex good idea®: Do you have leftover bread that's going to end up in the garbage can? Stop wasting it and bake it into delicious croutons to garnish your soup!