Sunday, 16 January 2011

Recipe For Fish And Chorizo Soup

I made myself this the other day, and it was absolutely lovely. It is a roast tomato soup with chorizo and fresh fish, as well as fish stock. I didn't actually grab a picture of what mine looked like, so I'll just pull one off google...

There, it looks rather like that. Shall we get cracking, dear reader? Oh, before we begin, one important thing: you'll get about 6 servings from this recipe. So for 3 you'd half the quantities. Do bear in mind, however, that this (as with all soup) keeps well in the fridge. With that in mind, here we go!

  • 4 small, hot chorizo sausages. About 200-250 grams worth. Sliced
  • 2 sliced garlic cloves
  • 3 finely chopped garlic cloves. Yes, that's on top of the sliced garlic
  • 2 sliced onions
  • 2 finely chopped celery sticks
  • 200ml of white wine. You can drink the rest
  • 500ml of fish or shellfish stock. You can either buy knorr fish stock cubes (the blue ones) from your local supermarket and make it like that, or point your browser to here for a more traditional approach. I favour the traditional one, although you are at liberty to follow whatever approach you like best. Bear in mind that the traditional approach'll take you about half an hour
  • 500g of fish fillets, lightly salted. I recommend sea bass, although you can use any white fish, such as pollack. Your local fish counter should have what you need
  • 1 tablespoon of chopped parsely
  • 1kg of ripe, full-flavoured tomatoes, halved. Yes, a kilo
  • 2 table spoons olive oil
  • A pinch or two of fennel seeds
You will also need:
  • An ovenproof dish
  • A mixing bowl
  • Another bowl
  • A sieve
  • A large, heavy, saucepan. Use the most awesome one in your kitchen. It needs to be huge
  • Another bowl full of your stock. Yes, do that now. RIGHT NOW! Remember you need 500ml of it
  • An oven preheated to 180 degrees c (gasmark 4)
  • A nice, sharp, knife
  1. Your first job is the prep work. You know all the specific things I've written in the ingredients, like the tomato halves? Yup, do all that. It's best to do it now as that means you won't have to waste time doing it later and potentially leave it cooking too long.
  2. With the prep work complete, plonk your tomato halves in your ovenproof dish, so that they sit nice and snugly alongside each other. Alongside: not on top of one another. The guts face upward. Mix your chopped garlic and olive oil together into a liquid (that's what your mixing bowl's for) and trickle the mixture over the tomatoes. Season them lightly with your seasoning of choice. Do remember, however, that the dish is going to be quite salty with the fish.
  3. Put the dish in the oven and leave it in there for 35-45 minutes. Go and watch the telly until it's done. You should be getting a lovely smell of tomato up your nose. You'll know when it's done, as the tomatoes will be soft, pulpy, and slightly browned.
  4. Rub your tomatoes through your sieve over your last unused bowl. We don't want any skin or pips in there. None at all! So take a little care, eh? With that done, set your bowl aside, out of the way.
  5. Grab your chorizo and sling it all into your saucepan. Fry them over a medium heat until slightly coloured. Add your sliced garlic, as well as the onions, celery and fennel seeds. Fry them all gently for about 10 minutes to soften the veggies without browning them.
  6. Pour in the wine. Simmer everything until it's reduced by half. If there's any wine left in the bottle, drink it.
  7. Grab the bowl of tomato sauce and pour about 250ml's worth of it into the pan. If you've got any more, just put it in the fridge and have it when you fancy some homemade tomato soup.
  8. Pour your stock into the pan as well. Take the pan up to a simmer and let it cook, covered, for 20 minutes.
  9. While that's cooking, prepare the fillets. Skin them and remove any bones (if you've a local fishmonger or a fish counter, ask them to do this for you). Once that's done, cut them into relatively large chunks. If you're using smaller fillets, you can just use them whole. With bass, you have to cut it up.
  10. Has the pan had it's 20 minutes? Yes? Good, add the fish. Cook it for 2-3 minutes and add any extras that you haven't used. Season it with some pepper.
  11. Eating time! Ladle it into a warmed bowl(s) and garnish with your chopped parsley. Consume your meal, preferably with bread.
And there it is: my recipe for a fish and chorizo soup. Enjoy, dear reader! If you have any questions, drop me a comment or send an email to the usual address.

Until next time!


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