Fish soup
I sometimes make this delicious fish soup. It's especially warming on a cold winter's evening.
Serves 4.
4-5 potatoes , diced
1 medium onion, diced
2 tbs olive oil
1 litre water
1 tbs fish bouillon
1 sprig thyme or basil (optional)
2 garlic cloves, pressed
8-10 sun-dried tomatoes, sliced into finger-wide slices
2 carrots, julienned
1 tsp lemon juice
400-500 g white fish or 250 g white fish and 250 g shrimp, lobster/crab and/or scallops
optional: broccoli, cauliflower, celery, chives, parsley
Fry the potatoes and onion lightly in the oil (use a deep saucepan or soup pot). Add the water, fish bouillon, thyme, garlic and sun-dried tomato slices*, and cook for about 10 minutes. Add the julienned carrots to the soup. If you are using broccoli or cauliflower, slice broccoli stalks and cut cauliflower into small florets and add with the carrots. Cook for approx. 5 minutes. If using, julienne the celery and cut broccoli heads into florets and add. Adjust the taste with salt and pepper and cook for another 3-4 minutes. Cut the fish fillet(s) into strips (cut fillets across). Add fish and lobster/crab/shrimps (if using) and cook until done - approx 5-7 minutes, depending on size and thickness. (If you are using scallops, let them cook for a maximum of 2 minutes only, as they will become as tough as chewing gum if overcooked.) Add lemon juice. Pour into soup bowls and garnish with finely cut chives or small sprigs of parsley.
Serve with crusty bread and perhaps a fresh salad.
*If the tomatoes are dry, prepare as indicated on packaging - if they are in oil, drain before adding to the soup.
Serves 4.
4-5 potatoes , diced
1 medium onion, diced
2 tbs olive oil
1 litre water
1 tbs fish bouillon
1 sprig thyme or basil (optional)
2 garlic cloves, pressed
8-10 sun-dried tomatoes, sliced into finger-wide slices
2 carrots, julienned
1 tsp lemon juice
400-500 g white fish or 250 g white fish and 250 g shrimp, lobster/crab and/or scallops
optional: broccoli, cauliflower, celery, chives, parsley
Fry the potatoes and onion lightly in the oil (use a deep saucepan or soup pot). Add the water, fish bouillon, thyme, garlic and sun-dried tomato slices*, and cook for about 10 minutes. Add the julienned carrots to the soup. If you are using broccoli or cauliflower, slice broccoli stalks and cut cauliflower into small florets and add with the carrots. Cook for approx. 5 minutes. If using, julienne the celery and cut broccoli heads into florets and add. Adjust the taste with salt and pepper and cook for another 3-4 minutes. Cut the fish fillet(s) into strips (cut fillets across). Add fish and lobster/crab/shrimps (if using) and cook until done - approx 5-7 minutes, depending on size and thickness. (If you are using scallops, let them cook for a maximum of 2 minutes only, as they will become as tough as chewing gum if overcooked.) Add lemon juice. Pour into soup bowls and garnish with finely cut chives or small sprigs of parsley.
Serve with crusty bread and perhaps a fresh salad.
*If the tomatoes are dry, prepare as indicated on packaging - if they are in oil, drain before adding to the soup.
