Persian Smoked Fish Chowder
Despite the long list of ingredients, this is a truly simple, inexpensive soup with an exotic flavour (make a double lot as it tastes even better the day after). You can use fresh fish, and by adding mussels, scallops and prawns it can become a whole meal.
Equipment
- 1 Frying pan
- 1 knife
- 1 Sift
Ingredients
- 400 g smoked fish
- 1400 ml fish or vegetable stock
- 1 chopped onion
- 3 sticks chopped celery
- 1 chopped leek
- 1 clove garlic chopped
- 2 Tbsp finely chopped parsley
- 1 Tbsp tomato paste
- 1 Tbsp Persian Rub
- Zest of an orange finely chopped
- 1 Tbsp flour
- 1 large potato diced
- ½ cup cream
Instructions
- Fry onions, celery, leek, and garlic with Persian Rub.
- Add potatoes, fish (broken into small pieces) tomato paste, & orange zest.
- Fry for a minute or two.
- Sift flour over and stir to amalgamate, add stock, parsley and potato.
- Cook until potato is really soft (30 minutes).
- Add cream, warm through & serve.
- You can whiz this soup to mush it all up or eat it chunky.