Whole fish (Harbour Fish)
1 litre water
2 cloves garlic
1 large onion
2 leeks
2 stalks celery (Ettrick Gardens)
500 gm floury potatoes peeled and chopped into small cubes (Caithness Farm)
2 Tbsp olive oil (Dunford Grove)
1 tsp fennel seeds
1 bunch parsley
Salt and pepper
Rēwena Bread to serve (Beano’s Bakery)
STOCK:
Fillet a medium sized whole fish (put aside the fillets, to use in the recipe) and put the head and bones in 1 litre of water and simmer for 30 mins to produce a fish stock. (Or you can just use 500 gm of any white fish fillets eg. gurnard, hoki & 1 litre of premade fish stock for the soup).
SOUP:
Heat oil in a large pot and add the finely chopped garlic, onions, leeks, and fennel seeds. Cover and sweat for 10 mins. Add the peeled and chopped potatoes and 1 litre of fish stock. Simmer for 15 mins until potatoes are tender. Slice the fish fillets into bite sizes pieces and add to the pot. Simmer for 2 mins until the fish is cooked. Add chopped fresh parsley, salt, and black pepper to taste.
Serve with crusty Rēwena bread.
Recipe by: Nickee Charteris
