|2||garlic cloves — chopped|
|2 tins||tomato purée|
|1 cup||beef stock|
|1 1/2 cup||fresh cream|
|1 tbsp||dried oregano|
|1/2 small punnet||fresh basil — chopped|
|salt and freshly ground back pepper|
|1 x 400 g||Sea Harvest Fish Nuggets — 16 portions|
|16||cheese sticks — or slices of cheese roughly the same shape as a fish finger and about 2mm|
Heat a splash of olive oil in a pot over medium heat.
Add the onion and fry until softened and translucent. Add the garlic and fry for another minute until fragrant.
Add the 2 tins of tomato purée and the beef stock and mix to combine.
Add the cream and simmer for 15 minutes to thicken.
Add the dried oregano and fresh basil and remove the pot from the heat.
Blitz the soup with a stick blender and season to taste.
Cheesy Fish Finger Croutons
Preheat the oven to 200 ºC.
Lay frozen fish fingers onto a baking tray. Place into the oven for 15-18 minutes and cook until golden and crunchy.
When almost ready, take the tray out of the oven and lay the cheese slices on top of the fish fingers, then place back in the oven to grill for 1-2 minutes to melt the cheese.
Remove the fish fingers from the oven and allow to cool slightly before cutting into bite-size croutons. Portion the soup into four bowls and top with cheesy fish finger croutons. Serve immediately.
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