Ingredients1 red onion2 sticks celery½ small bulb fennel2 cloves garlic1 red chilli , deseeded2 tablespoons olive oil, plus extra for drizzling1 glass dry white wine800 g chopped plum tomatoes or passata½ butternut squash , peeled and grated500 ml organic fish stock200 g salmon fillet كشف تسربات المياه , from sustainable sources, ask your fishmonger, skinned300 g halibut fillet , from sustainable sources, ask your fishmonger, skinned12 raw peeled prawns or langoustine tails , from sustainable sources, ask your fishmonger½ lemon1 large handful fresh flat-leaf parsley , chopped

Method

Grating the pumpkin into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.

Finely chop the onion, celery, fennel, garlic and chilli شركة كشف تسربات المياه . Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.

Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.

Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.Serve drizzled olive oil and sprinkled with the chopped parsley

.Fish soup with vegetables

ingredients four pieces of fish fillet. Potato cut into small cubes. Grated carrot. two big spoons of lemon juice. Onion cut into thin wings. Small spoon of salt. Teaspoon black pepper. Paper gar. Three tablespoons of vegetable oil. Celery promises clip. Three cloves of minced garlic. Tablespoons of tomato paste. A tablespoon of flour. Tablespoons chopped coriander. Habtan of chopped fresh tomatoes. Amount of water as needed.

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