Bream with Lemon Tomato Salsa, Black pudding and Squashed Potatoes

Black tailed Bream, or as we commonly call it 'Kahlija', is one of the finest fish found in our waters. The flesh is delicate and milky white so I simply fry it in a dry non stick pan. The rest are textures and flavours added to produce a meal fit for a King. 

4 Black tailed bream(approx 300g each) 

2 cloves garlic 

2 tbsp olive oil 

4 large potatoes 

250g black pudding 

4 slices Parma ham 

Salt & Pepper 

Tomato and Lemon Salsa 

4 large Tomatoes 

3 Pickled onions 

1 clove garlic 

2 spring onions 

1 lemon 

1 tsp honey 

4 tbsp olive oil 

1 tbsp chopped fresh parsley 

Salt & Pepper 

Clean, descale and fillet the fish. Divide each fillet in two lengthways place on a plate, cover and set aside. 

Skin deseed and dice the tomatoes put in a mixing bowl. Using a serrated knife, carve around the lemon removing both rind and pith. Slice out the segments and add to tomatoes. Squeeze remaining juice over. Add crushed garlic, chopped pickled onions, parsley, honey, oil, seasonings and mix well. Leave to marinade.

Wash potatoes and put in a pot, cover with water and bring to boil. Lower heat and cook for 20 minutes until cooked through. Drain and skin. Heat 2 tbsp olive oil in a non stick frying pan, add crushed 2 cloves garlic, then add potatoes. Using potato masher just squash potatoes till they just break. Season with salt and pepper and continue to fry for just 5 minutes then turn off heat and cover to keep warm. 

 Heat another non stick frying pan, add Parma ham and dry fry till crisp. Set aside. In the same pan add black pudding, season with salt and pepper and dry fry to form crispy nuggets. Remove from pan and set aside. Wipe clean the pan and heat again. Add fish fillets, skin side down and fry for just 3 minutes the cover and cook for further one minute. 

Finally, plate the dish by spooning squashed potatoes, then arrange fish fillets on top. Pour around tomato salsa and garnish with crispy Parma ham and fried black pudding nuggets.

Best Ever Wood Oven Pizza

Wood Oven is by far, the best outdoor device to entertain Family and Friends.  Pizza is my favourite as while I prepare the ingredients, my husbands set the fire to reach the right temperature.  Then I start with the crusty production.  Wood oven, cooks pizza in a minute, and if yours doesn't, it must have something wrong. Make sure that you dust properly your working top with flour or semolina and Do Not Overfill your Pizzas... less is better in this case.  Make small ones with different toppings and enjoy tasting the different flavours.  A good glass of Brunello always helps me with the inspiration..

For the Pizza Dough

1kg Strong Plain Flour Sifted

475ml Luke warm water

2 table spoons olive oil

6 teaspoons active dried yeast

1teaspoon salt

2 teaspoons sugar

Extra flour or semolina for dusting

Put all ingredients in a mixer and using the hook attachment mix for 3 minutes on low speed until mixture clings to hook and leave the sides of the bowl clean .  Remove the hook, leave the dough in the bowl and cover with a clean kitchen cloth.  Stand to prove for  45 minutes, or until double in size, then put back the hook and knead for further 3 minutes.

Turn dough on to floured surface and divide into portions. Cover for 5 minutes. Then roll out into round pizza bases and prick evenly with fork. I prepare a mixture of 400g Chopped Tomatoes and 400g tomato Sauce,  and  also some Bechamel Sauce.  Right before I put pizza in the oven I sprinkle with a a little semolina, this helps absorbing excess liquids from fresh mozzarell and mushrooms. Top with your choice of ingredients and if you prefer sprinkle some dried oregano,.... Below are some ideas.

Toppings:

tomato sauce, mozzarella, bacon, olives, artichoke hearts onions and hard boiled eggs.

bechamel sauce mozzarella cheese, blue cheese and chopped raw pistachio nuts

tomato sauce anchovies prawns olives, capers and onions.

tomato sauce mozzarella cheese sliced courgettes capers oregano

grated parmesan cheese olive oil onions.  when out from the oven put sliced parma ham and dressed rocket.

Bechamel Sauce, grated pecorino cheese, panchetta cubes and sliced asparagus

Tomato Sauce, mozzarella cheese, grilled aubergines and crushed garlic

Tomato Sauce, Buffalo Mozzarella, cherry tomatoes, Black Olives and fresh basil

Olive oil, grated parmesan cheese, crushed walnuts and chopped rosemary

Tomato Sauce, Mozzarella, Broad Beans(shelled) and Maltese Sausage or Chorizo

Bechamel Sauce, Chopped hard boiled eggs and Crumbed Feta Cheese.
Mozzarella, sliced marrows, shredded zucchini flowers, slivered almonds

The Ultimate Chicken Salad

It is Spring and I added all I could find in my garden to this wonderful salad.  At this time nature is pouring goodness and very little effort is needed to bring out the flavours. It is the right time to start eating healthy!  Chicken can also be grilled.  You can have the second serving without the guilt of over indulging!

1 large chicken breast
Bunch of rocket leaf
1 small red leaf salad
4 hard boiled eggs
3 medium potatoes
4 globe artichokes
1 khol rabi
1 celery stick thinly sliced
1 cucumber
1 handful of cherry tomatoes
1 tsp honey
1 cup plain yoghurt
1 tbsp lemon juice
1 tsp grain mustard
1 tbsp cider vinegar
3 tbsp olive oil
Salt & pepper
Extra Sea salt for poaching

Cut chicken breast in four pieces lengthways, add to saucepan and cover with water, add 1/2 tsp salt and bring to boil, simmer for 10 minutes or till it is just cooked from centre.  Drain and keep covered.  

Remove outer leaves from Artichokes till you reach the soft inner leaves, trim hard tops, then slice in half and remove the hairy chokes, slice then cover with water and 1/2 tsp salt and bring to boil. Boil for ten minutes or until just tender. Drain well.

Clean the potatoes, cut into halves then into 2cm cubes, cover with water add 1/2 tsp salt and bring to boil. Boil for 15minutes or until cooked then drain.

Prepare a large serving salad bowl, add cleaned and trimmed rocket leaves, then roughly chopped lettuce. Peel the khol rabi and grate coarsely. Add to salad leaves. Add potatoes, and sliced cherry tomatoes and thinly sliced celery.

Peel cucumber and remove the inner seeds. Slice half of it and add it to salad bowl.  Dice the remaining cucumber into small cubes, add to a small bowl, add yoghurt salt and pepper and stir well.

Prepare the mustard dressing by adding to a bowl, olive oil, lemon juice, mustard, cider vinegar honey salt and pepper and whisk well till it emuslify and thicken.

Toss gently the salad , then add cooked artichokes. Slice the chicken, and arrange on top.  Pour over the yoghurt mix and drizzle the honey dressing all over.

One Stir Bean and Shitake Risotto

This is an ideal quick lunch that gives you time to lay the table.  Use Carnaroli Rice and not Arborio.  Carnaroli Rice is a short grain rice, very similar to arborio, but less sticky and starchy and takes the ten minutes to cook.

2 cups Carnaroli Rice
3 1/2 cups Chicken Stock
50g Dried Shitake Mushrooms
100g button mushrooms sliced
1 cup broad beans shelled from 2nd skin
2 cloves garlic crushed
1 small onion finely chopped
1 tbsp butter
1 tbsp olive oil
Fresh ground pepper
1 tsp grated lemon rind

Heat the chicken stock in a saucepan till it boils, turn off heat and add dried shitake mushrooms. Leave to soak for 10 minutes.  

Wash the rice several times until water runs clean. Strain water through fine sieve and drain well.

Heat a heavy based saucepan, add butter and olive oil and when butter melts add onion and garlic. Fry gently till onion turns translucent.  Add rice, and grated lemon rind then stir so that butter and oil cover each granule evenly.  Add chicken stock and shitake, shelled broad beans and sliced mushrooms all at once and give just one quick stir.  Cover and cook rice for 1 minute high heat, then 9 minutes on low heat. Turn off heat, remove lid, cover with clean kitchen cloth, then press down lid over so that no steam escape.  Serve just after 10 minutes steaming.

Linguine with Prawn, Artichoke and Saffron Sauce

500g Linguine
500g Mediterranean King Prawns
Pinch Saffron
2 Globe Artichoke
1 Onion
1/2 lemon
1 tbsp olive oil
1 Green Garlic (or 2 cloves)
1 tbsp chopped fresh chives
200ml Fresh Cream
Salt & Pepper
1 tbsp crushed roasted Hazelnuts

Peel King Prawns, devein, and slice in two lengthways. Add heads and peelings to a medium casserole, top up with two cups water, add, saffron, half the lemon,  roughly chopped onion and crushed 1 clove garlic and bring to boil. Simmer for 20 minutes covered with lid. Remove from heat, strain mixture through fine sieve pressing prawn shells to extract as much liquor as possible. 

Remove outer leaves from Artichokes till you nearly reach the heart. Cut the top hardy leaves and slice them in two.  Scoop out the hairy bits and add to a bowl of water and squeeze the remaining lemon on top.  

Heat one tablespoon olive oil in a saucepan, add remaining crushed garlic and fry gently.  Add sliced artichoke hearts and strain again the prawn liquid on top.  Cook gently for fifteen minutes till juice reduce by half and artichokes are just tender.  Finally stir in the cream season with salt and pepper and turn off heat.

Boil pasta in a large pan of salted water, drain and add to sauce.  Toss gently so that sauce covers pasta evenly.  Serve garnished with chives and crushed roasted hazelnuts.

Lemon Yoghurt Tea Cake

Yoghurt makes this cake extra light, and the pinch of salt is necessary to bring out the flavour. Limoncello is the Scicilian Lemon liquor, which I used so that the cake keeps moist and soft for a bit longer.  I haven't finished writing the recipe and half of it is already gone!

150g Butter
240g Caster Sugar
375g Self Raising Flour
4 eggs
Pinch Salt
Juice of 1 lemon
Grated Rind of 1 lemon
150g Plain Greek Yoghurt
1 tbsp honey
1 tbsp Limoncello
Icing sugar for dusting

Pre heat oven to 180c. Butter a 22cm round cake tin.  In a food mixer, cream butter and sugar till pale and fluffy, add eggs one at a time. Reduce speed to slow, add sifted flour, salt, yoghurt, grated rind, honey, lemon juice and limoncello and mix till combined.  Turn speed to medium high and mix for further 1 minute.  Pour cake mixture into buttered cake tin and bake for 40 minutes or until skewer comes out clean when tested. Turn to cool on wire rack. Serve dusted with icing sugar.

Pork Sweet & Sour with Jasmine Fragrant Rice

Have a little thought before making this dish, as for best result, pork needs to be marinated overnight. Recipe serves four.

800g Pork Cutlets, neck end.
2 tbsp Light Soy Sauce
1 inch Grated Ginger
2 cloves Garlic crushed
2 tbsp Peanut oil
1 onion diced
3 spring onions finely sliced
1 Carrot halved and thinly sliced
1 red bell pepper diced
1 green pepper diced
4 medium mushrooms sliced
2 celery sticks sliced
200g Fresh Pineapple Cut into cubes
2 tbps Dry Sherry
1/2cup Rice Vinegar
1 heaped tsp Cornflour
1 tbsp tomato paste
2 tbsp Sugar
1 tbsp Honey

For the Marinade
1 tbsp light soy sauce
1 inch grated ginger
1 clove garlic crushed
1 tsp chicken powder
1 tsp corn flour
1 tbsp oil
1 tsp sugar

Jasmin Fragrant Rice
2 Cups Jasmine Rice
1 Star Anise
2 x 5mm slice ginger
3 cardamom pods

Cut the pork into 2cms cubes and put in a plastic bag. Pour over all the Marinade Ingredients. Close the bag and shake so that all pork pieces get the flavours. Chill in refrigerator at least for 2 hours, overnight best.

Prepare the Jasmine Rice by washing the rice under cold running water. Drain and transfer to casserole. Add 3 cups water, star anise, ginger and cardamom pods. Cover and heat till it boils.  Reduce heat and simmer for 10 minutes still covered. Turn off heat, lift the lid quickly, then cover pan with clean kitchen cloth and cover with lid pressing tightly so that no steam escapes. Leave to stand till required,

Heat the Oil in a large wok or non stick frying pan, fry the pork pieces in two batches till golden. Prepare a plastic colander over a bowl, transfer fried pork to colander and leave to drain juices in the bowl.

Using the same pan, stir fry onions, spring onions and garlic. Add remaining vegetables and grated ginger and toss quickly. Add Sherry and cover for 1 minute so that vegetables steam.  Add Vinegar, tomato paste, sugar, honey and pineapple and stir for further two minutes. Mix corn flour with 3 tbsp water.  Add pork and drained juices to vegetables and stir.  Finally add soy sauce and cornflour mixture and stir till sauce thickens evenly.  Serve with Fragrant Jasmin Rice.

Pea & Corn Puffs

These are easy to make party pieces, especially if you have profiterols on the list. Make extra choux paste and have a great savoury addition. Puffs can be made days ahead as they freeze well after cooked and completely cooled.  They keep for about three months.   Take out from freezer 1 hour before serving and crisp up in 200c oven for 5 to 10 minutes.

1 Quantity Choux Pastry(see recipe)
1 cup fresh garden peas(or frozen)
1 cup fresh sweet corn (or 1 small can)
100 g crumbled goat cheese
1/2 tsp salt

Olive oil to deep fry, and coarse sea salt to sprinkle on top

Prepare the choux pastry as in the recipe, add salt, peas, sweet corn and crumbled goat cheese and mix well.  Heat olive oil in a fryer on in a large wok, then using two tablespoons, spoon walnut size of the mixture into hot oil and deep fry for 8-10 minutes, turning frequently so that they cook evenly on all sides.  Lift on to kitchen paper then serve sprinkled with sea salt.

Herbed Pork Fillet with Stewed Artichoke Hearts

1 pork Fillet
1 tbsp chopped fresh parsely
1 tbsp chopped fresh chives
1/2 tbsp chopped fresh tarragon
2 tbsp chopped pine nuts
1 tsp grated lemon rind
salt & pepper
3 tbsp olive oil
1 onion finely chopped
2 cloves garlic
5 plum tomatoes peeled and seeded
4 globe artichokes
1/2 cup red wine
1 tsp sugar
salt & pepper
1 tbsp white balsamic vinegar

Pre heat oven to 200c.  On a large chopping board, chop herbs together with pine nuts and grated lemon rind. season with salt and pepper.  Cut the pork fillet in two and press on the herb mixture.  Place on a baking tray drizzle with one tablespoon olive oil and bake for 25minutes till just cooked.

Meanwhile make the Artichoke fricasse, by removing the outer leaves from the artichokes till you reach the heart.  Using a sharp knife, cut the tough leaves off then slice the artichoke heart in two. Remove the hairy bits from inside and place in  a bowl with cold water with 1//2 lemon squeezed in it.

Heat a heavy based casserole, add 1 tbsp olive oil, then chopped onions and garlic and fry gently till golden.  Add wine and reduce till it nearly evaporates.  Add chopped tomatoes and  quartered artichoke hearts.  Top up with two cups water and simmer for 1/2 and hour till sauce reduce and thickens.  Finally season with salt and pepper and splash some balsamic vinegar.

Spoon the stewed Artichoke hearts on a large plate, then place sliced herbed pork fillet on top and drizzle with the remaining olive oil.

Lamb Kofta with Couscous, Yoghurt Dip and Peanut Sauce

Lamb Kofta
750g Lamb Mince
1 onion finely chopped
1 clove garlic finely chopped
1 tsp paprika
1 tsp chopped fresh mint
2 tbsp crushed pumpkin seeds
(or pistachios, or pine nuts)
1 egg
1/2tsp salt
Ground black pepper
1 tsp grated Orange Rind

Lemon and Parsely Cous Cous
1 cup cous cous
2 cups chicken stock
1 small onion finely chopped
Juice of 1/2 lemon
Large Bunch chopped Parsely
Salt & pepper
Few dashes of Tabasco Sauce

Yoghurt Dip
1 tbsp chopped mint
Juice of 1/2 orange
Salt & pepper

Peanut Sauce
1 small onion finely chopped
1 tbsp olive oil
1 cup chicken stock
1 tbsp light soy sauce
2 tbsp Peanut Butter

Pre Heat the  Oven to 200c.  Prepare the  Lamb Kofta by mixing all the ingredients in  a bowl, then shape into oval patties the size of a small egg.  Place on a large baking tray and bake for 25-30 minutes.

Meanwhile prepare the couscous by heating the chicken stock in a medium saucepan and when it boils, add the couscous and turn heat off. Cover and let it steam for 10 minutes. Transfer couscous to a large bowl and cool slightly.  Chop the parsely and onion add to couscous, mix in the lemon juice salt and pepper and Tabasco sauce.

Heat the olive oil in a small sauce pan, add finely chopped onion and fry till just soft.  Add chicken stock then peanut butter and soy sauce.  Mix well and turn heat off.

Make the yoghurt dip by mixing all ingredients together in a glass bowl.

 

Goat Cheese Tarts with Asparagus and Parma Ham

2 rolls ready made puff pastry
4 Fresh Goat Cheeselets
3 Asparagus
8 Slices Parma Ham
100g Panchetta or Bacon Cubes
2 tbsp Tomato Jam
1 egg
2 tbsp milk
Salt & Pepper
Chilli Flakes and chives to Garnish
Olive oil to drizzle

Heat oven to 200c.  Roll out the puff pastry sheets and cut from sides eight long strips.  Then divide each sheet in 4 equal squares and line the border with the strips to give some height.  Bake for 10 minutes.  Meanwhile beat the egg and milk together and season with salt and pepper. Take out the pastry cases and press the puffed centre down .  

Smear a teaspoon of tomato jam on the base, then arrange half a cheeselet for each tart and sprinkle with few panchetta cubes.  Spoon some of the egg mixture on top and arrange few chopped asparagus around. Bake for another 10-15 minutes or until golden.  Arrange one parma ham slice on top of each tart then garnish with chives or chilli flakes. Drizzle some olive oil on top and serve with salad.

Spring on Toast

....or Bruschetta if you fancy the word!  Who says vegeterian food is boring? this is what gives me the good mood....

300g Shelled Fresh Broad Beans

1 clove garlic
100g Feta Cheese
2 tbsp Grated Parmesan Cheese
1/4 cup olive oil
1 tbsp chopped parseley
1 tbsp chopped fresh mint
1 tsp honey
Juice of 1/2 lemon

Sliced Crusty Bread
Olive oil to drizzle
Extra Feta Cheese to grate on top
Small Salad leaves to decorate

Place the bread on a large baking tray, drizzle with olive oil and bake in a 180c oven for 10 minutes to crisp a little.

Shell the beans from the second shell, then place in a food processor with garlic, chopped herbs and feta cheese, lemon jucie and honey and process till a grainy paste is formed.  Keep on processing while adding the olive oil.  

Remove Bread from oven, smear generously with green bean paste, place some small salad leaves on top and grate feta cheese all over. 

Figolli

These are the traditional Maltese Easter bakes!  When I was young, Aunt Karm used to bake them on Wednesday before Easter, and till now, I carried on with the traditon!  I remember my younger brother, making a huge shape of a butterfly, so that it could hold as much of the almond filling as possible!  Then we used to decorate with lemon icing or chocolate.  I believe that Figolli are the Maltese interpretation of all the foreign influence we had on this Island.... the almond filled pastry, comes from the Italian 'Pasta Frolla', the egg on top, is definitely an eastern idea, while the Royal Icing comes from our long colony under the British Empire !!!  Long live the Figolla.

Sweet Short Pastry

250g Butter

200g Caster Sugar

1 tsp BakingPowder

600g Plain Flour

3 eggs

1 tsp lemon juice

1 tsp grated lemon rind

pinch salt

Almond Filling

500g Ground Almonds

250g Caster Sugar

2 tbsp Amaretto

Juice of 1 lemon

3 egg whites

1 tbsp rice flour

3 drops Almond Essence

Start with the almond filling by beating the egg whites with a balloon whisk till creamy in a large bowl.  Add caster sugar  and beat for another minute. Add Amaretto, lemon juice, and almond essence and mix well. Add ground almonds and rice flour and mix to obtain a fairly thick paste.  Leave to rest for at least 1 hour. Almonds will absorb some of the liquids and fluff up.

Prepare the pastry by creaming butter and sugar till pale in a food mixer using K beater.  Add eggs one at a time, then lemon rind and lemon juice.  Sift flour, salt and baking powder and  with the K beater still attached add to the butter mixture and mix for just 30 seconds till all has been incorporated and dough resembles very thick paste.  Stop the machine, remove the beater and transfer dough to a plastic bag or wrap in a cling film.  Chill for at least 30 minutes but not more than 1 hour.

To make figolli, dust the work top with flour, roll out half the pastry approx 3mm thick and cut into shapes.  Place shapes in a baking tray, spoon almond filling on top, then even out with a spatula.  Try to keep 5mm away from sides.  Roll out the remaining pastry, cut shapes and place on top  of almond filling.  Even out sides with spatula if necessary.  Bake for 30 minutes or until golden in 185c oven.  Take out from oven, leave to cool in baking tray, then cover with chocolate or ice with lemon icing (Juice of 1 lemon, 2 tbsp malibu, and enough icing to reach a smooth consistency).

Figolli can be frozen un iced. Wrap in plastic bags after cooked and completely cold. Take out from freezer 1 hour before needed.

Tip:

If you have some pastry and filling left over, make these delicious Date and Almond Pastry Squares, by simply roll out the pastry into a  long strip.  Add remaining almond filling in the middle, then place two dates next to each other  on top of the almond filling. Fold pastry over then cut into squares.  Brush with a little egg and milk then dust with caster sugar and bake.

Saucy Strawberry Cake

Strawberries are in season.  Maltese taste best!  So sweet that in this recipe I use only 100g to have a delicious jammy sauce at the bottom of this cake! Serve with mascarpone cheese, clotted cream or vanilla ice cream.

600g fresh strawberries hulled
125g butter
225g sugar
275g self raising flour
3 eggs
150g plain yoghurt
1/2 cup milk
few drops vanilla flavour
1 orange
icing sugar for dusting

Roughly chop the strawberries and place them in an oven proof dish.  Sprinkle with 100g of sugar then squeeze  the juice of one orange.

Heat the oven to 180c.

In a food mixer, beat butter and sugar till pale and fluffy, add eggs one at a time, then add yoghurt and milk. Add flour and vanilla essence and beat for 1 minute. 

Pour cake mixture on  strawberries and even out with a spatula.

Bake for 30-40 minutes until top is golden and skewer comes out clean. Dust with icing sugar and serve warm.

Easter Bread Ring

This is a traditional Maltese Easter Bread, eaten on the Holy Thursday.  When I was young these bread rings, topped with almonds,  was exclusively given to the 12 apostles, animating the  last supper in church on Holy Thursday.  Being so rare, it tasted extra special.  Nowadays, vans sell these traditional rings in abundance on Holy Thursday so to taste my childhood I had to make my own!

1 kg plain flour
6 teaspoons dried yeast
3 teaspoon sugar
2 teaspoon salt
1 1/4 cup warm milk
60g melted butter
1 1/4 cup water
20 whole almonds
1 egg
2 tbsp extra milk for glazing

Put all ingredients except egg, almonds and extra milk, in a food mixer, and using the hook mix for ten minutes till smooth dough is formed.  Remove hook then cover bowl with kitchen cloth and leave to prove for 1 hour or until double in bulk.

Put back hook and knead for 2 minutes.  Divide dough in two, then knead into long roll, then shape each roll into ring.  Place on baking tray, cover with kitchen cloth  and leave to prove for 30 minutes.  Brush with combined egg and milk, make cuts with a sharp knife, and insert the almonds.  Bake in a 210 oven for 25 - 30 minutes until golden brown and feels hollow when tapped from the bottom.  Enjoy with salted butter!

Aljotta - Maltese Fish Soup

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.