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Yield:
4 servings
Ingredients:
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STOCK ---------------- |
| 3 lb |
Fish bones, (3 to 4) |
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Celery stalk |
| 1 slc |
Ginger, (optional) |
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----------------- BASE ---------------- |
| 2 tbl |
Olive oil, (2 to 3) |
| 1 x |
Onion, peeled and chopped |
| 2 x |
Leeks, trimmed and sliced |
| 2 x |
Celery stalks, trimmed and sliced |
| 4 x |
Potatoes, peeled and diced |
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----------------- FISH ---------------- |
| 2 x |
Red mullet, scaled and cleaned |
| 4 sm |
John Dory, cleaned and trimmed of the fins |
| 1 x |
Gurnard, cleaned and trimmed |
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(1 to 2) of the fins and spines |
| 1 lb |
Pollock or ling, skinned and diced |
| 1 x |
Squid, cleaned and cut into rings (optional) |
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----------------- FOR SEASONING, YOUR CHOIC ---------------- |
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Parsley |
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Mint |
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Tarragon |
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Coriander leaves |
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Spring onions |
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Salt |
Instructions:
Instructions: Heat the olive oil in a large saucepan and fry the vegetables until translucent. Pour on about 1 pint of fish stock and cook until the vegetables are tender.
Pour in about 2 pints more stock and bring to the boil. At this point add the fish, herbs and seasoning, bring back to simmering point, and cook for 5-8 minutes before serving.
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