Hearty Fish Soup

Fish / Seafood

Ingredients

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)

Method

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. 

Comments

Recipe by: Nickee Charteris

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