1 1/2 lb (700 g) cod or haddock fillets
juice 1 lemon sea salt
freshly ground black pepper
225 g (1/2 lb) carrots
2 medium-sized onions
225 g (1/2 lb) tomatoes
1 medium-sized cucumber
10 black olives
2 tbsp (25 g) 1 oz butter
1.1 litre (2 pt) 5 cups fish stock
30 ml (2 tbls) chopped parsley
15 ml (1 tbls) chopped thyme
4 slices lemon
juice 1 lemon sea salt
freshly ground black pepper
225 g (1/2 lb) carrots
2 medium-sized onions
225 g (1/2 lb) tomatoes
1 medium-sized cucumber
10 black olives
2 tbsp (25 g) 1 oz butter
1.1 litre (2 pt) 5 cups fish stock
30 ml (2 tbls) chopped parsley
15 ml (1 tbls) chopped thyme
4 slices lemon
method
1. Cut the fish into strips 1 x 5cm (1/2 x 2in). Sprinkle it with the lemon juice, salt and pepper and leave it for 2 hours, preferably not in the refrigerator.
2. Cut the carrots into julienne sticks, thinly slice the onions, scald, skin and finely chop the tomatoes and thinly slice the cucumber without peeling. Stone (pit) and quarter the olives.
3. Melt the butter in a saucepan on a low heat. Stir in the onions and carrots and cook them until the onions are soft.
4. Stir in the cucumber and cook for 2 minutes more.
5. Add the tomatoes and cook until they are reduced to a puree.
6. Pour in the stock and bring it to the boil.
7. Add the herbs and simmer for 10 minutes.
8. Put in the pieces of fish and any juices that have collected on the plate, Simmer for 5 minutes more.
9. Ladle the soup into bowls and serve with a slice of lemon floating on top.
2. Cut the carrots into julienne sticks, thinly slice the onions, scald, skin and finely chop the tomatoes and thinly slice the cucumber without peeling. Stone (pit) and quarter the olives.
3. Melt the butter in a saucepan on a low heat. Stir in the onions and carrots and cook them until the onions are soft.
4. Stir in the cucumber and cook for 2 minutes more.
5. Add the tomatoes and cook until they are reduced to a puree.
6. Pour in the stock and bring it to the boil.
7. Add the herbs and simmer for 10 minutes.
8. Put in the pieces of fish and any juices that have collected on the plate, Simmer for 5 minutes more.
9. Ladle the soup into bowls and serve with a slice of lemon floating on top.
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