Fish Soup

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
  • 1 stick celery, chopped
  • 1 carrot, chopped
  • 1 tomato, skinned and chopped
  • 1 tbsp olive oil
  • 25g/1oz butter
  • pinch each of thyme, sage, dill and saffron
  • 1 bayleaf
  • 900ml/ pints water
  • 1 tbsp tomato purée
  • 1 tbsp rice
  • salt and freshly ground pepper
  • croûtons, to serve

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 olive oil and serve with the soup.

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