Chunky Fish Soup

Serves: 4

Edit

Update

Cancel

Total Time: 60

Prep Time: 20

Cook Time: 40

• 1  grey mullet, Jamaican tilapia or red snapper fish (ask your fishmonger to descale and gut it and remove and reserve the head for you)
• 1  lemon
• A few sprigs of thyme
• 2  garlic cloves, crushed
• 1  red medium or hot chilli, deseeded and chopped
• 1  level tsp paprika
• 1  bay leaf (optional)
• 250 gram(s) carrots, peeled and cut into large chunks
• 250 gram(s) potatoes, cut into large chunks
• For the dumplings
• 75 gram(s) cornmeal
• 75 gram(s) self-raising flour, sifted
• 25 gram(s) butter, diced

Method

1. Cut the fish into four steaks. Put into a shallow dish and season generously. Squeeze over the juice from one half of the lemon and sprinkle with thyme, garlic, chilli and paprika. Cover and set aside.
2. Put the bay leaf and vegetables into a large pan with 1?2tsp of salt, plenty of freshly ground black pepper, the fish head, the juice of the other lemon half and 1.3 litres (21?4 pints) cold water. Cover and bring to the boil, then simmer for 10min.
3. Put the dumpling ingredients in a food processor with a generous pinch of salt. Pulse for a few seconds to create coarse crumbs. Add 1-2tbsp of cold water and whiz again to form a firm mixture.
4. Add the fish to the veg, along with the herbs and any liquid. Simmer for 5min. Roll dumpling mixture into eight balls; add to the simmering soup. Cook, covered, for 10min. Spoon into bowls to serve.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!