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