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Posts Tagged ‘fish soup’

Spicy fish soup

We often have fish on Fridays. It’s quick to cook and light enough that we’ve room for cheese afterwards. Mussels are a favourite too and they’re fantastic value. This soup by Nigel Slater is crammed with them, and full of flavour.

Wine suggestion:  an old favourite white wine, the always versatile ALLO by Quinta Soalheiro. Light bodied so it doesn’t overwhelm the delicate play of flavours in the dish, but textured and concentrated at the same time. A wine that is the sommeliers’ secret weapon for matching.

Spiced fish soup – serves 2

  • 1kg mussels, scrubbed, de-bearded, chuck any with broken shells or that don’t close when you give them a sharp tap
  • 2 large banana shallots, peeled and separated into layers
  • a splash of olive oil
  • 1 tbsp mustard seeds
  • ½ tsp chilli powder
  • 2 tsp turmeric
  • 12 cherry tomatoes, halved
  • 250g white fish fillet – we used hake – cut into 4 pieces
  • a handful of chopped coriander

Put the cleaned mussels into a large pan and add 500ml of water. Cover with a lid, bring to the boil and cook until the mussels have opened (a couple of minutes).

Remove the mussels from the liquid but keep the cooking water, you need to strain this through a fine sieve. Remove the mussels from the shells and set aside.

Heat a splash of oil in a deep frying pan, then fry the shallots over a gentle heat until softened. Add the mustard seeds, chilli powder and turmeric, and continue cooking for another few minutes. Add the cherry tomatoes and cook for about 5 minutes.

Pour in the reserved mussel stock, bring to the boil, then lower the heat to a simmer. Lay the pieces of fish in the liquid and cook briefly until opaque (just a couple of minutes should do it). Return the mussels to the pan, season to taste with salt, and stir in the coriander.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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Hot & sour fish soup

This is a quick and very low-calorie but very tasty soup. Buy some really fresh fish – we used hake. Hot & Sour Fish Soup – Serves 2

  • 2tbsp grated ginger
  • 1 dried red chilli (or use a small tsp of chilli flakes)
  • 2 scallions, thinly sliced
  • 1 stem lemongrass, lightly bashed
  • 700ml chicken or fish stock
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 400g skinless white fish fillets, cut into big chunks
  • 2 handfuls baby spinach
  • 2 tsp fish sauce
  • cooked noodles

Put the ginger, chilli, scallions, lemongrass and stock in a saucepan and bring to a simmer. Cook for 5 minutes, then add the soy sauce, vinegar and fish, and simmer for a couple of minutes. Stir in the spinach and season with the fish sauce. Adjust the vinegar and soy sauce to your own taste. Put the cooked noodles into soup bowls, discard the lemongrass and dried chilli from the soup, then pour over the noodles and serve. (Original recipe by Lulu Grimes and Janine Ratcliffe in BBC Olive February 2015.)

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