Fragrant and
spicy, a memorable soup to add to your collection
Far simpler than a classic
bouillabaisse this warming and economical fish soup uses mainly fish trimmings and a
profusion of vegetables and spices. Orange-gold threads of saffron, a sprinkling of soft
absorbent rice, cumin and a dash of white wine add to the depth of flavour. Chunks of
lightly sautéed, firm-fleshed fish are added towards the end of cooking. Just before
serving, float little rafts of creamed garlic on toast in the soup.
INGREDIENTS
Stock:
2 kg fish trimmings (including bones)
1,5 litres (6 cups) cold water
1 onion, halved
4 sprigs celery
4 sprigs parsley
3 bay leaves
1 peeled carrot
Vegetable
Base:
2 tbsp olive oil
2 onions, diced
2 leeks, sliced
4 ripe, peeled and diced tomatoes
400 g can chopped tomatoes
1 tablespoon sugar
6 cloves garlic, crushed
3 carrots, diced
1 sprig of celery
zest of one lemon
2 tablespoons soft risotto rice (eg arborio)
6-8 threads of saffron, crushed
½ teaspoon medium-strength curry powder
¼ teaspoon chilli paste
¼ teaspoon cumin seeds
200 ml white wine
250 g firm, white fish fillets
salt
(Serves 4-6)
CHECK LIST:
Cook's knife,
chopping board, colander, large saucepan suitable for preparing stock, strainer,
medium size saucepan, wooden spoon, ladle, baking tray, metal lifter.
STAGE 1:
To
prepare stock:
Use a variety of fish trimmings and
include some that have a
deep, distinctive flavour - usually those with a higher fat content. Ask your local fish
shop for fish trimmings and either use them immediately or freeze them, well protected,
until you are ready to prepare the stock. Keep for short periods and thaw covered in the
refrigerator. Wash trimmings thoroughly in up to three changes of cold water. Fish stock,
unlike those that are made with meat or poultry, should be cooked rapidly for 25-30
minutes, cooled and strained.
To prepare the stock: Place all ingredients in a large saucepan and bring to a boil. Boil
rapidly for 25-30 minutes. remove from heat and strain when cool. You should have about 1
litre stock.
STAGE 2:
To
prepare vegetable base: Use a good olive oil not a
vegetable oil to sauté vegetables and spices. Olive oil has a unique flavour and will
enhance the soup.
Heat a tablespoon of oil in a heavy-based saucepan. Add onions and leeks
and saute until limp. Add tomatoes sprinkled with sugar, stir in garlic, carrots, celery,
lemon zest together with rice. Add saffron, lightly crush pungent golden threads (store
saffron airtight in a cool place), curry powder, chilli and cumin.
Continue cooking
until vegetables have softened then add wine. Cook a further 25-30 minutes.
STAGE 3:
Add the fish stock to the
vegetables and continue simmering for another hour.
Lightly salt the fresh fish
fillets. Heat remaining olive oil in a frying pan and lightly sauté fish for 2 minutes.
Using two forks, gently break into chunks and add to hot soup.
STAGE 4:
To make garlic floats:
Peel and crush a whole bulb of garlic with a little salt and mix
with a teaspoon of butter until fluffy. Spread mixture over 6-8 slices of French bread and
toast under a grill.
Serve the soup piping
hot in warmed soup bowls,
add one
garlic float to each bowl.
COOK'S CLASS