Marianne Laidlaw took second place with this recipe in the Riverside Restaurant Fish Soup Competition held at the Melplash Show on 27th August 2009.
Heat a couple of tablespoons of veg oil in a large pan. Add all dried spices and let sizzle for a few minutes to let them infuse.
Add the onions, garlic chillies and red pepper and cook until the onion is softened
Stir in the passata and after heating through for 5 mins or so add the fish stock. Stir well and bring up to a simmer.
Add the mackerel fillets [whole] so they poach in the liquid. Once done [5-10 mins] removed with a slotted spoon and set aside. Add the haddock to the pan [chopped into bite size pieces]
Meanwhile chop the mackerel [removing any skin and bones]. Add the mackerel back to the pan. Stir in the coconut milk, squeeze in lime juice. Heat through for a few minutes. Season with salt and pepper and then serve.