Cape snoek soup


Ingredients 23
Servings 6
Time

Ingredients

  • STOCK
  • 2
    kg
    snoek bones and heads (or from other linefish)
  • 500
    g
    snoek offcuts
  • 1
    each onion, leek and carrot
  • 1
    small bunch celery tops
  • 6
    black peppercorns.
  • 2
    Litres
    cold water
  • SOUP
  • 45
    ml
    olive oil
  • 1
    large onion, finely chopped
  • 8
    baby spinach leaves, chopped
  • 1
    chilli, thinly sliced
  • 1
    lemon, grated peel
  • 3
    carrots, finely chopped
  • 6
    large, ripe tomatoes, skinned and chopped
  • 6
    plump cloves garlic
  • 5
    ml
    finely chopped ginger (or more to taste)
  • 45
    ml
    uncooked rice
  • 15
    ml
    medium curry
  • 5
    ml
    turmeric
  • salt and milled black pepper
  • 30
    ml
    lemon juice
  • 45
    ml
    finely chopped fresh parsley
 

Method

 
STOCK: Wash bones, heads and offcuts thoroughly. Place in a large saucepan with remaining stock ingredients, bring to boil and cook briskly, three quarters covered, for 20 to 30 minutes. Cool and skim off fat layer. Strain. SOUP: Heat oil in a large saucepan, add all ingredients except stock, lemon juice and parsley and cook, stirring, until softened. Gradually stir in strained stock and lemon juice. Simmer, covered, until slightly reduced, 1 1/2 to 2 hours. Add parsley. Serve over garlic toast (French bread spread with crushed garlic, a little olive oil and toasted under the grill.)
 

Read more on: fish/seafood  |  soup
 

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