2 teaspoons oil
1/2 lb (225 g) onions, finely sliced
Pinch of sea salt
2 sticks celery, sliced
2 - 3 tomatoes (optional)
1 clove garlic, sliced
A generous pinch each of fresh or dried basil, oregano and green anise
2 bay leaves
2 teaspoons ground coriander
1 pint (570 ml) water or kombu stock
1 lb (455 g) whiting or haddock
4 oz (110 g) shrimps or prawns
2 oz (55g) hard white cheese, cottage cheese or tofu
1/2 lb (225 g) onions, finely sliced
Pinch of sea salt
2 sticks celery, sliced
2 - 3 tomatoes (optional)
1 clove garlic, sliced
A generous pinch each of fresh or dried basil, oregano and green anise
2 bay leaves
2 teaspoons ground coriander
1 pint (570 ml) water or kombu stock
1 lb (455 g) whiting or haddock
4 oz (110 g) shrimps or prawns
2 oz (55g) hard white cheese, cottage cheese or tofu
method
1. Heat the oil and gently saute the onions with the salt for 4 - 5 minutes in a large soup pot.
2. Add the celery, tomatoes, garlic and other herbs and saute for a further 4 - 5 minutes to soften the vegetables and blend the flavours.
3. Add the water and fish and simmer gently until the fish is cooked. Remove the bay leaves and sieve or liquidize the soup.
4. Return the soup to the pot, reheat and finally stir in the shrimps (overcooking makes them tough) .
5. Serve sprinkled with a little white cheese or with a swirl of soft cottage cheese or tofu
2. Add the celery, tomatoes, garlic and other herbs and saute for a further 4 - 5 minutes to soften the vegetables and blend the flavours.
3. Add the water and fish and simmer gently until the fish is cooked. Remove the bay leaves and sieve or liquidize the soup.
4. Return the soup to the pot, reheat and finally stir in the shrimps (overcooking makes them tough) .
5. Serve sprinkled with a little white cheese or with a swirl of soft cottage cheese or tofu
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