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Fisherman’s Soup

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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.

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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:

1. Wipe the fish fillets and remove the skin. Cut flesh into neat pieces and toss in the flour.
2. Heat the oil in a large saucepan, add the onions and garlic and fry over a moderate heat till golden.
3. 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. 
4. Toast the bread on both sides and put into 4 individual warmed deep soup bowls.
5. Stir the lemon juice into the soup and adjust the seasoning to taste.
6. To serve - pour the soup over the toast and serve it piping hot, immediately.

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