Name: Tomato Soup with Cod Toasts
Yield: Serves 4 as a starter
Ingredients: 2 tsp white wine vinegar; 1 garlic clove, peeled and chopped; 1 garlic clove, peeled and finely crushed; 1 hard-boiled egg, yolk only; ½ baguette, thinly sliced; 7 vine-ripened plum tomatoes, about 450 g; large bunch of flat-leaf parsley, leaves only; 2 tbsp olive oil, plus extra to drizzle; ⅓ yellow pepper, deseeded; 250 ml tomato juice; 3 black peppercorns; sea salt and black pepper; 1 red pepper, halved, cored and deseeded; 1 garlic clove, peeled; 100 ml olive oil; 1 bay leaf; few basil sprigs; 300 ml olive oil, plus 3 tbsp; drizzle of balsamic vinegar, to taste; 250 g cod fillet, with skin (or trimmings); 3 anchovy fillets in oil, drained; 3 tbsp fresh breadcrumbs; 1 thyme sprig

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

7 vine-ripened plum tomatoes, about 450 g
few basil sprigs
3

Starter
Fish course
Pescatarian
Soup

Method

Roughly chop the tomatoes and put into a large bowl with the basil, peppercorns, tomato juice and some salt. Stir well and set aside. Roughly slice the peppers. Heat the olive oil in a pan and sauté the peppers with the garlic, thyme, bay leaf and some seasoning over a medium heat for 6–8 minutes until softened. Discard the herbs, then add the peppers to the tomatoes and stir to mix. Cover the

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Ingredients

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