Name: Spicy Smoked Fish Soup
Yield: Serves 4-6
Cuisine: United Kingdom
Ingredients: 1 red chilli, deseeded and thinly sliced; 1 tbsp tomato purée; 2 tsp ground cumin; 2 tsp cayenne pepper; salt and black pepper; 2 tsp garam masala; juice of 1 lemon; 2 celery sticks, thinly sliced; 2 red or yellow peppers, thinly sliced; 4 un-dyed smoked haddock fillets; 150 ml double cream; 1 fish stock cube; 5 dashes Tabasco; dash of vegetable or rapeseed oil; 2 red onions, finely diced; 2 bay leaves; 1 carrot, cut into quarters lengthways and sliced; 3 large potatoes, peeled, quartered and sliced; 2 garlic cloves, finely chopped; 2 tsp paprika; 2 tsp medium curry powder; 25 g butter; 2 white onions, thinly sliced

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

This one is a recipe Kirsty made in the Shack by literally throwing some of her favourite ingredients into a pot, and now we get complaints if we take it off the menu. It’s one of the locals’ favourites, and all those warming spices make it a great soup for winter.