Fisherman’s Soup
A traditional soup made with Mackeral and Hake fillets, although any available fish can be added. Try it with some fresh prawns added at the end, salmon and whiting also make a good base fish for the soup. Serve it hot! This recipe serves 4.
Ingredients:
- 250g/9oz Mackerel Fillets
- 250g/9oz Whiting fillets
- 300g/11oz Hake fillets
- 3 tbsp Plain Flour
- 3 Large Onions, thinly sliced
- 2 Large Garlic Cloves, crushed
- 4 tbsp Olive Oil
- 1/2 tbsp Freshly chopped herbes
- 1/2 teaspoon Paprika
- 1L/2pts Fish stock
- Salt and Black Pepper
- 4 Slices of French Bread
- 2 tbsp Lemon juice
Instructions:
- Wipe the fish fillets and remove the skin. Cut flesh into neat pieces and toss in the flour.
- Heat the oil in a large saucepan, add the onions and garlic and fry over a moderate heat till golden.
- Add the fines herbs and paprika and mix well then add the fish and any excess flour and fry for 5 minutes, stirring. Gradually add the stock and bring to the boil, stirring constantly. Season, cover and simmer for 15 minutes.
- Toast the bread on both sides and put into 4 individual warmed deep soup bowls.
- Stir the lemon juice into the soup and adjust the seasoning to taste.
- To serve – pour the soup over the toast and serve it piping hot, immediately.
May 20th, 2011 at 12:44 am
yummy