Brown Fish Soup
|Sunflower oil||2 Teaspoon|
|Fish stock||1 3⁄4 Pint (1 liter)|
|Tomato puree||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Saffron powder/Strands||1 Pinch|
|Chopped fennel||2 Teaspoon|
|White fish||12 Ounce (350 gram, raw or cooked)|
|Dry sherry||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Remove the rind from the bacon and dice the rasher.
Peel and finely dice the onion and dice the leek.
Heat the bacon rind and the oil and gently cook the onion and leek for 2 or 3 minutes.
Add the bacon pieces and continue cooking for 3 minutes.
Add the stock, tomato puree, a little seasoning, the saffron and the fennel and bring just to boiling point.
If using raw fish, skin and dice this neatly, add to the other ingredients and cook for 15 minutes.
If using cooked fish, skin and flake this, add to the other ingredients and cook for 5 to 10 minutes.
Add the sherry and parsley.
Heat for 1 minute, then serve.
To reduce the calorific value of the soup omit the bacon and the sherry.
Use 1 tablespoon lemon juice in place of the sherry.