Ingredients
- ½ cabbage
- 3-4 ribs of celery, sliced into moons
- ½ packet of dried mushrooms, or fresh mushrooms
- 1 head of garlic
- 2-3 star anise
- 1 cinnamon quill
- 6 whole cloves
- a thumb length piece of ginger, cut into several thick planks
- 300-500g firm white fish, cut into strips
- 2-3 small chilies sliced
- kelp granules
- fresh coriander and mint
Vendors
Tags
Autumn
Soup
Lunch
Fish-seafood
Fast and fresh fish broth
Method
- With your oven at 180, roast the head of garlic in tinfoil for 45min.
- In a pot bring 2L of water the boil.
- Add the shredded cabbage, celery, dried mushrooms, whole spices and ginger. Simmer until the cabbage is just tender.
- While waiting, get everything else ready. With the cabbage almost tender, squeeze in the garlic, add the fish, chili, herbs and kelp granules.
- When the fish is opaque, serve.
Comments
Cabbage lends itself to any number of warming winter broths. This one includes sweet roasted garlic, whole Asian spices and lots of fresh herbs and fresh chili to elevate the eater from any sense of impending austerity which cabbage might otherwise allude to.
