Fish Soup

Name: Fish Soup
Ingredients: 1 large onion; 1 large cod’s head; croûtons, to serve; pinch each of thyme, sage, dill and saffron; pinch each of thyme, sage, dill and saffron; 25g/1oz butter; 1 tbsp olive oil; 1 tomato, skinned and chopped; 1 carrot, chopped; 1 stick celery, chopped; 1 clove of garlic, chopped; salt and freshly ground pepper; salt and freshly ground pepper; 1 tbsp rice; 1 tbsp tomato purée; 900ml/1½ pints water; 1 bayleaf; pinch each of thyme, sage, dill and saffron; pinch each of thyme, sage, dill and saffron

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This is a simple soup, very suitable for the days in Lent. It has a good flavour and a sufficient feel of penitence about it to please the most rigid of worshippers.

Ingredients

1 large cod’s head
1 large onion
1 clove of garlic, chopped

Fish course
Pescatarian
Lent
Soup
Spicy

Method

Fry onion, garlic, chopped stick of celery, chopped carrot and tomato in olive oil and butter until the onions are opaque, add the herbs and fry for a little longer. Add the cod’s head and bayleaf and water. Bring to the boil and then simmer for about 1 hour. Strain into another saucepan, add the tomato purée and rice and boil for 10 minutes. Add salt and pepper to taste. Fry some croûtons in o