Spicy carrot soup with sourdough crusted hake medallions

Sea Harvest
4 servings Prep: 20 mins, Cooking: 60 mins
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A warming bowl of soup with a hint of chilli and natural sweetness from carrots. Top with sourdough-crusted medallions and you have protein that doubles as a tasty crouton too.

By Independent Contributor May 19 2023
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Ingredients (26)

Carrot soup
500 g carrots — washed and chopped
2 x 400 ml tins coconut milk — can be replaced with dairy milk or milk alternative
1/2 tsp nutmeg
1 tsp paprika
1 tsp smoked chilli flakes
1 tsp salt
1/2 cup milk — or milk alternative
Crispy peas
1/2 cup peas
1 tsp butter
drizzle of olive oil
Sourdough crusted hake medallions
3 slices sourdough bread — roughly chopped
1 tsp garlic
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp cumin
1 tbsp parsley — chopped
zest of 1 lemon
1 x 450 g Sea Harvest Hake Medallions — slightly defrosted (see tip below)
1 egg
1 tbsp butter
drizzle of olive oil
Garnishes (optional)
1 spring onion — sliced
1 red chilli — sliced
small pinch sprouts — mixed
pea shoots
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Carrot Soup

Add the carrots, coconut milk, spices and seasoning to a pot. Allow to come to a boil and then reduce the heat and simmer for 45 minutes. The carrots are ready when they are soft all the way through. Use a stick blender in the pot or or transfer to a jug blender and blitz until smooth. Taste and adjust seasoning. If the soup is too thick, add milk or a milk alternative a little at a time to reach the desired consistency.

Crispy Peas

Rinse and dry fresh peas (if using frozen, pour boiling water over the peas to blanch and then strain immediately and dry with kitchen towel). Heat a frying pan with the butter and a drizzle of olive oil. Once hot, add the peas and fry for 3-4 mins, tossing regularly until crispy. Season and set aside.

Sourdough Crusted Hake

Add all of the crumb ingredients to a jug blender and blitz to combine. (Don’t overblend or the mixture will become clumped – stale sourdough will work well).

Using a fork, lightly whisk the egg in a separate bowl.

Slice the hake medallions into 4 pieces each (Tip: it’s easier to cut the medallions if they are slightly defrosted, so take out of the freezer about 30 minutes before. Dip pieces of fish into the egg and then dunk into the crumb, coating evenly, arrange on a rack until all the pieces are coated.

Heat a frying pan and add the butter and a drizzle of olive oil. Place the crumbed hake pieces into the pan and cook on medium heat for 10 mins, turning every so often until cooked and golden.

Portion the soup into bowls, top with fish, crispy peas and the additional garnishes of your choice. Serve with extra slices of sourdough on the side.

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