FishPrep.Time: 10 mins
Cook.Time: 20 mins
Tools1 Large Saucepan
Ingredients350g/12oz White Fish
150g/6oz Mixed Seafood
3 Cloves Garlic
1 Tin Chopped Tomatoes
2 Tbsp Olive Oil
2 Fish Stock Cubes
1.2 ltr/2pts Hot Water
1 Tbsp Lemon Juice
1 Tbsp Tomato Puree
½ tsp Italian Seasoning
½ tsp Paprika
MethodCut the fish into small cubes.
Peel and crush the garlic.
Gently fry the crushed garlic in olive oil for 1 minute.
Add the chopped tomatoes, paprika, herbs, and hot water to the pan.
Crumble in the stock cubes and stir well to dissolve.
Check fish for bones by running your hand over the fish.
If you feel bones, pluck them out, either with your fingers or a pair of tweezers.
To remove skin, place the fish skin side down on a board.
Using a sharp knife, and holding the tail end, cut through the flesh, close to where you are holding it, but not through the skin.
Holding the knife at a 75° angle, pull the tail towards you, the skin should come away from the flesh easily if the fish is fresh.
Cut the fish into 2.5cm / 1" cubes.
Add the fish, tomato puree and lemon juice.
Simmer gently for 15 minutes.
Add the seafood and simmer for further 2-3 minutes.
Add the black pepper just before serving.
Serve in warmed bowls with crusty bread.
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