Fish soup
For fish stock you’ll need;
One fish head or a small fish
¼ Onion, sliced
Half a tomato, chopped.
Squeeze of 1 lemon
Coriander leaves
Garlic salt
White Pepper
4 Cups of water
Boil al these together and then simmer gently for ½ an hour till cooked
Strain in a large bowl and keep aside
For the soup, you’ll need;
2 Tablespoon of margarine
2 Tablespoon of plain flour
1 Teaspoon of crushed garlic
1 Large potato, peeled
1 Carrot
½ Onion
Sprig of Coriander or mint leaves
½ Green capsicum, finely diced
½ Red capsicum finely diced
Extra salt
2 Teaspoons of light soy sauce
1 Cup of extra cold water
In a food processor, chop up the potato, carrot, onion and coriander,or mint. If you haven’t the food processor, grate the vegies.
In the same pot that you cooked the stock in, melt the margarine, over low heat.Add crushed garlic and then the flour, and quickly mix all together till you form a paste. You could take the pot off the heat to mix in the flour.
Then add the cold water, stirring all the time.
Add the fish stock and bring to boil, stirring occasionally.
Add the rest of the vegies, soy sauce and extra salt to taste. Bring to boil, then turn down the heat, simmer gently till the vegies are cooked.
You can either fillet the flesh of the cooked fish or fish head and put back in the soup, but if it is too bony leave it out.
Serves hot, serves 4.