Garlicky Fish Soup
|Fish stock||1 Cup (16 tbs) (1 Quantity)|
|Fish fillets||1 Pound, skinned and cut into smallish cubes (Haddock, Cod, Or Whiting, 450 Gram)|
|Canned italian tomatoes||14 Ounce (1 Tin, 400 Gram)|
|Potatoes||2 Medium, finely chopped|
|Chopped fresh parsley||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Dried basil||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Freshly milled black pepper||To Taste|
1 In a large, heavy saucepan or flameproof casserole heat the oil.
2 Add in the diced potato and garlic, and cook for about 5 minutes.
3 Add in the fish stock, the cubes of fish and the contents of the tin of tomatoes.
4 Sprinkle in the basil, along with a squeeze of lemon juice.
5 Simmer the soup gently for 15 minutes.
6 Correct the seasoning.
7 Serve, sprinkled with the chopped parsley.