1/2 lb (225 g) onions, finely sliced
4 sticks celery, sliced
1 small red or green pepper, de-seeded and sliced
6 oz (170 g) potatoes, sliced
1 lb (455 g) sweetcorn kernels
1 tablespoon oil
Pinch of sea salt
Pinch of dill seed, fennel seed, marjoram, savory, sage and/or thyme
1/2 pint (280 ml) fish stock (made from the simmered bones and skin of the fish)
1 1/2 pints (855 ml) water or kombu stock
1 1/2 lb (680 g) white fish - cod, haddock or whiting
4 oz (110 g) shrimps
1 tablespoon arrowroot or kuzu (optional)
4 sticks celery, sliced
1 small red or green pepper, de-seeded and sliced
6 oz (170 g) potatoes, sliced
1 lb (455 g) sweetcorn kernels
1 tablespoon oil
Pinch of sea salt
Pinch of dill seed, fennel seed, marjoram, savory, sage and/or thyme
1/2 pint (280 ml) fish stock (made from the simmered bones and skin of the fish)
1 1/2 pints (855 ml) water or kombu stock
1 1/2 lb (680 g) white fish - cod, haddock or whiting
4 oz (110 g) shrimps
1 tablespoon arrowroot or kuzu (optional)
method
1. Saute the vegetables in the oil with the salt and herbs for 5 minutes, stirring occasionally.
2. Add the stock and water and simmer for 15 minutes.
3. Cut the fish into cubes, add to the pan and cook gently until tender.
4. Add the shrimps, taste the soup and adjust the seasoning as required.
5. Dissolve the arrowroot or kuzu in a little cold water and stir into the soup to thicken.
2. Add the stock and water and simmer for 15 minutes.
3. Cut the fish into cubes, add to the pan and cook gently until tender.
4. Add the shrimps, taste the soup and adjust the seasoning as required.
5. Dissolve the arrowroot or kuzu in a little cold water and stir into the soup to thicken.
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