Ingredients
- Whole fish (Harbour Fish)
- 1 litre water
- 2 cloves garlic
- 1 large onion
- 2 leeks
- 2 stalks celery (Ettrick Gardens)
- 500 gm floury potatoes peeled and chopped into small cubes (Caithness Farm)
- 2 Tbsp olive oil (Dunford Grove)
- 1 tsp fennel seeds
- 1 bunch parsley
- Salt and pepper
- Rēwena Bread to serve (Beano’s Bakery)
Vendors
Tags
Bread
Soup
Potatoes
Fish
Fish-seafood
Hearty Fish Soup
Method
- STOCK: Fillet a medium sized whole fish (put aside the fillets, to use in the recipe) and put the head and bones in 1 litre of water and simmer for 30 mins to produce a fish stock
- (Or you can just use 500 gm of any white fish fillets eg
- gurnard, hoki & 1 litre of premade fish stock for the soup)
- SOUP: Heat oil in a large pot and add the finely chopped garlic, onions, leeks, and fennel seeds
- Cover and sweat for 10 mins
- Add the peeled and chopped potatoes and 1 litre of fish stock
- Simmer for 15 mins until potatoes are tender
- Slice the fish fillets into bite sizes pieces and add to the pot
- Simmer for 2 mins until the fish is cooked
- Add chopped fresh parsley, salt, and black pepper to taste
- Serve with crusty Rēwena bread
Comments
Recipe by: Nickee Charteris
