Friday, October 30, 2009

Super douper Baarman Broth - Fish soup recipe

Here are the two tassles I got with a single shot in open water - next I filleted them and cut the flesh into cubes. One fillet was retained and sliced very thin.



Make the soup approximately as follows:
Cube 3 turnips and three medium potatoes, slice six medium carrots (all peeled).
Thinly slice 3 medium onions and fry with a tablespoon or two of olive oil in a large pot to be used for the soup.
Add 3 liters of water the pot, add the turnips, carrots and potatoes and bring to the boil.
Add a table spoon of chicken stock, a teaspoon of aniseed seeds or star anise, and three table spoons of white vinegar.
Boil gently with the lid on for 30 - 40 minutes until the vegetables soften.
Now add 3 table spoons of Kikkoman Soy sauce and a heaped teaspoon of smoked paprika. Stir gently in.
I add basil flowers (or leaves) - peeling off the flowers from three six inch flowering sticks off my basil bush. I also cut fresh coriander and marjoram - about a loosely packed tablespoon of each and add these.
Add a tin of coconut milk/cream.
Thinly slice 2 sushi seaweed sheets and add taking care to separate them.
Add a table spoon of olive oil and stir all ingredients in.

I have the fish ready by now and add the cubes, retaining the thin slices.
As soon as the fish cubes are cooked through I add the thin slices of fish and then add thinly sliced spinach (6 big leaves) - the idea is to flash cook the spinach retaining the bright colour.



Cooking is done:



The final product sprinkled lightly with fresh coriander leaves:



We had a family squabble for the left overs.

This recipe works well for big fish with flaky flesh such as cracker or white steebras.

p.s. Algoa bay still has a hangover of muddy water in the shallows from the easterly gale earlier this week. West side will probably be the better option for a weekend dive.

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