recipe - Quick fish soup - Nigel Slater

Quick fish soup

serves 2 as a main dish

I wouldn't suggest that this is as fine a recipe as a fish soup you have laboured over, but it sure ain't bad.

1 shallot
garlic -2 cloves
olive oil
tomatoes - 3 large
bay leaves
hot fish stock - 425ml
white fish, prepared (skate, hake or haddock) - 100g
small clams - 12
mussels - 12
large prawns - 100g
saffron strands - 1 teaspoon
a little coriander leaf

Peel the shallot and garlic and chop them finely.
Let them cook in a little olive oil until just turning gold.
Chop the tomatoes and add them, with a couple of bay leaves and the fish stock.
Bring to the boil then turn down the heat to a simmer and add the fish.
Four or five minutes later, add the clams, then the mussels and prawns, and stir in the saffron strands.
Cook for a further couple of minutes until the mussels have opened.
Taste the broth; it may need salt and pepper.
Throw out the bay leaves.
Add the coriander.
Serve hot, spooning the broth, fish and shellfish into large, warm bowls.
Offer bread for dunking.

#recipe

from http://www.guardian.co.uk/lifeandstyle/2004/sep/12/foodanddrink.recipes

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