1 lb (450 g) fish heads, tails, bones and trimming
1 large onion
1 bay leaf
1/2 tsp salt
1 good grinding of black pepper
1 large potato, peeled and diced, reserve the skin
4 cups (32 fl oz) 900 ml chicken stock
2 tbsp parsley, chopped
2 tbsp tomato puree (paste)
25 g (1 oz) fresh or frozen peas
10 stuffed olives
110 g (4 oz) fillet of fish, skinned and boned
parsley for garnish
1 lemon, sliced
1 large onion
1 bay leaf
1/2 tsp salt
1 good grinding of black pepper
1 large potato, peeled and diced, reserve the skin
4 cups (32 fl oz) 900 ml chicken stock
2 tbsp parsley, chopped
2 tbsp tomato puree (paste)
25 g (1 oz) fresh or frozen peas
10 stuffed olives
110 g (4 oz) fillet of fish, skinned and boned
parsley for garnish
1 lemon, sliced
method
1. Put fish trimmings, onion, bay leaf, salt, pepper and potato skin into a large saucepan containing the chicken stock.
2. Bring to the boil and gently simmer for approximately 30 minutes.
3. Strain the liquid off into a clean saucepan and add diced potato, parsley, tomato puree, peas and olives.
4. Cut fillet of fish into 2.5cm (l in) pieces and add to liquid.
5. Cook on a very low heat for 10 minutes.
6. Serve very hot garnished with a little more parsley and the lemon slices.
2. Bring to the boil and gently simmer for approximately 30 minutes.
3. Strain the liquid off into a clean saucepan and add diced potato, parsley, tomato puree, peas and olives.
4. Cut fillet of fish into 2.5cm (l in) pieces and add to liquid.
5. Cook on a very low heat for 10 minutes.
6. Serve very hot garnished with a little more parsley and the lemon slices.
serving amount
serves 6
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