Normally this would be the starter coming out from my mum's kitchen every Friday! She used to buy the 'small' fish and make this wonderful soup. Nowadays with a little touch of sophistication, I make this fish soup using the double stock method in which I first make the fish stock with bones and heads then I strain and start the soup all over again using the first stock instead of water.
1kg fish bones and heads
2 large onions
4 clove garlic
2 celery sticks
1 bay leaf
2 sprigs Marjoram
8 white pepper corns
2 tbsp olive oil
2 large tomatoes
1 teaspoon salt
1 medium potato
In a large pot, put fish bones and heads, add two litres water, celery stick, 1 onion, 2 clove garlic crushed, 1 bay leaf, salt, pepper corns, marjoram and 1 tomato cut in half ( do not skin or deseed). Bring to boil then simmer for 30 minutes. Remove from heat and strain. Save the cheeks from the fish head and any other meat.
Heat olive oil in a large pot, add 1 onion finely chopped, and remaining 2 clove garlic crushed and fry till golden. Add chopped tomato and cook for 1 minute. Add the first stock, cubed potato, then simmer for half an hour till potato is tender. Add reserved fish meat and cook for further two minutes. Season with crushed pepper and salt if necessary and serve with crusty bread.
delicious
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