Name: Fish Soup with Dried Limes
Yield: Serves 4
Cuisine: Iranian
Ingredients: 1 litre Fish Stock; 4 tablespoons olive oil; 250 g skinned white fish fillet, cut in 1 cm slices; 2 celery sticks, sliced; sea salt and black pepper; 4 garlic cloves, finely chopped; 1–2 dried limes, seeded, crushed and ground (see Iranian Suppliers); 2 tablespoons roughly chopped fresh flat-leaf parsley; 1 × 400 g tin plum tomatoes, broken up in the juice and any hard bits removed; ¾ teaspoon turmeric; 1 teaspoon caster sugar; 1 large Spanish onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

We have always greatly admired Iranian food, and dried limes are a signature ingredient. We make this soup purely as a vehicle for the intriguing musty, slightly sour flavour of the limes, and it has proved very popular.

Ingredients

4 tablespoons olive oil
1 large Spanish onion, finely chopped
2 celery sticks, sli

Method

Heat the olive oil in a saucepan and soften the onion, celery and garlic for 15–20 minutes until sweet. Stir in the turmeric and dried limes, cook for 1 minute, then add the tomatoes and continue to cook for a further 20 minutes. Add the fish stock, bring to the boil and season with salt and pepper and the sugar. Stir in the fish and parsley, simmer for 1 minute to poach the fish, then serve.</

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Ingredients

Method

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