Tuesday, 25 October 2011
Fish soup/stew, extra yummy! (the cheats way)
I use frozen Fruits de Mer and I had some frozen cod. Take it out of the freezer now (you don't have to wait for it to defrost). These are cereal bowls to give you an idea of how much. This will feed three or four people.
By this time your prawns should be well cooked. Let them cool down a bit and then put them through a blender or food processor. Do this this in batches, otherwise it spits everywhere as it's hot.
Sieve the blended prawn and their liquor into the onion and celery mix, push with a back of a spoon to get some of the mushy prawns through.
Add some tomato purée, not too much as it's easy to overwhelm the fish with too much. Passata is good as an alternative, or even a couple of chopped tomatoes.
This should be the colour, or a little more red.
Add a couple of good teaspoons of fresh or frozen chopped parsley (never use the dried parsley, it's yucky).
Now slice up a long baguette of French bread and toast it. Grate some parmesan cheese.
Add the fish to the stock and bring gently to the boil, (we're women we can do the toasting and this at the same time), low the heat to simmer for 5 minutes. Once the fish is nearly cooked add the shellfish, bring it back to the boil, turn off the heat. In five minutes the residual heat will have cooked the shellfish (you really don't want over cooked calamari if that's in your mix, it goes like rubber bands).
The cheese and mayonnaise go on the table with the toasted baguette.
The other way is use your ladle to serve the soup, have the bread, mayonnaise and the cheese with this, then serve the fish as a second course.
I cannot tell you how yummy this is.
If we are feeling posh and I have the time for a dinner party, I make it with monk fish, shellfish and other white fish. I use the heads and bones in the stock as well as prawns.