Deanna’s Recipe of the Week #6 Rustic Fish Soup
Rustic Fish Soup
People are always curious about what I cook at home for dinner. This is really popular in my house because it's tasty and low fat. I always make it when we go away on holiday too(self catering of course!) with what we've found at the local fish market. Chrolton locals are well advised to visit Out of the Blue on Wilbraham Road - how lucky we are to have such a fantastic fishmonger on our doorstep!
Once you've put the white fish in, you can use any seafood you like, even frozen packs of mussels, prawns and squid. Below is just what I used the other day but it varies.
This should serve 4
2 tbsp olive oil
2 red onions, sliced
1 bulb fennel, chopped
2 sprigs of fresh thyme
4 cloves garlic, squashed then chopped
1 red chilli, chopped
1 red pepper
tin chopped tomatoes
2 tbsp tomato puree
1 glass red wine
1pt fish stock
Handful fresh basil leaves
250g large prawns
500g any flaky white fish (I sometimes use those frozen blocks of cod and pop them in straight from the freezer)
1 jar/tin of mussels or clams
Handful flat leaf parsley, chopped
Cut the red pepper into quarters, remove the seeds and place on a tray under a hot grill, skin side up until blackened. Place in a bowl and cover with cling film or a plate. leave to go cool and then remove the skin. Roughly chop the peppers.
Meanwhile, heat the oil in a soup pan and add the red onions.
Cook for 5 minutes then add the thyme, chilli, garlic and fennel.
Cook for another 5 minutes stirring occasionally.
Add the roasted and skinned pepper, wine, the tin of tomatoes, tomato puree and fish stock. Cook for about 20 minutes.
Add the fresh basil and blend (you can leave it a little chunky if you prefer)
Add the fish (from fresh or frozen it doesn't matter) and cook until the white fish disintegrates, about 20 mins.
Season with plenty of freshly ground black pepper and finish with the chopped parsley.
Serve with bread. It's nice to have toasted baguette slices topped with freshly made basil pesto.
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Deanna’s Recipe of the Week #2 - Nana’s Lentil & Lovage Soup
Our herb garden has started to come to life again and one of the most enthusiastic perrenials is our lovage.
Lentil & Lovage Soup
This recipe is one from our nana's repertoire. I asked her once why her lentil soup tasted so much better than other peoples. She said it was because of the love she put into it. I subsequently found out that it was in fact lovage that she used - though I think the love helped too!
1 tbsp olive oil
1 medium onion, chopped
1/2 leek, chopped
1 carrot, chopped, 1 stick celery, chopped
1 red chilli, chopped (leave seeds in if you like it spicy)
2 cloves garlic, chopped
1 inch ginger, chopped
3 ripe tomatoes, chopped
2 tbsp tomato puree
splash of worcester sauce (leave out to keep vegetarian)
250g red lentils
1 1/2 litres vegetable stock
pinch of sugar
squeeze lemon
freshly ground black pepper
a good handful (20g) fresh lovage, shredded
Heat the oil in the pan.
Add the onions and cook on a low heat, stirring from time to time.
Add ginger, chilli and garlic and continue to cook for a couple of minutes.
Add celery, leek and carrot, cook for five more minutes.
Add tomatoes, stir and cook for a few minutes more until the tomatoes begin to break down. Add the tomato puree and the red lentils.
Add the stock and the worcester sauce. Stir and leave to simmer for about 20 minutes. Season with pepper, sugar and lemon juice.
Add the lovage, cook for about 5 minutes more and blend.
This recipe serves 4.
As with all soup recipes, it's up to you whether you add more or less of particular ingredients, or be thicker or thinner. It should be to your taste.
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