Spicy Fish Broth
Many people shy away from fish soup, maybe they think its hard to do. But go to France and eat in one of those tiny bistros near the harbour and rave about the bouillabaisse or fish soup. This recipe is tried and tested and delivers a rich warm nourishing soup or broth with a bit of heat. Serve with French bread sliced and rubbed with garlic plus some grated parmesan. The French put that in the bottom and pour soup over but you can also float it after.
1 Onion, 1 leek, 1 carrot, 1 celery, 1 garlic clove
Chop and saute slowly in olive oil until soft
Add fish pieces, try to have bones, so I used a whole small plaice, a whole seam bream and some prawns raw with head on, but you need about 1kg of fish bits also if you have add 1 tbs fennel seeds
Saute until partially cooked and add
1 tin chopped tomatoes, 1 tbs tomato paste, 1 tsp thyme, 1 tsp turmeric, 1 tsp Ooft! Aged scotch Bonnet hot sauce, 1 tsp ground black pepper 1 tbs salt, and stir into mix and then add about 1 ltr of water. Bring to bubbling and reduce heat to simmer for about 45 minutes to an hour.
Strain through a sieve pressing down to get all the goodness out of the mix. Reheat and check seasoning adding salt if needed. Serve with toast and grated cheese.
A really nice fish broth with some mild heat….tasty
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