Indian Spicy Fish Soup with local mackerel and haddock

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Marianne Laidlaw took second place with this recipe in the Riverside Restaurant Fish Soup Competition held at the Melplash Show on 27th August 2009.

Ingredients

  • About 800 g fish [half mackerel and half haddock]
  • 500 ml fish stock
  • 1 red pepper finely diced
  • 1 large onion very finely chopped
  • 3 Garlic cloves – crushed
  • 500 g passata
  • 1 tin coconut milk
  • 2 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 2 red chillies de-seeded & chopped
  • 2 inches fresh ginger grated
  • 1 lime

Method

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.

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