Fish soup with chili and coriander
By Paul Rankin
This is a quick and simple version of the classic “fish soup”. The base can be pureed to give an elegant soup,
or left chunky for plenty of character.
Ingredients
• 2 tbsp. butter
For the garnish:
• 1 large onion, finely chopped
• 4 fl. oz. (125 ml) whipping cream (optional)
• 1 stick celery, finely sliced
• 1 lb. mixed fish fillets (e.g, hake, cod, monkfish,
• 4 oz. (125 grams) button mushrooms, sliced
prawns, salmon, etc.), cut into ½-inch dice
• 3 tomatoes, cut into ½-inch dice
• 4 tbsp. fresh coriander, chopped
• 1 tbsp. tomato paste
• Pinch saffron
• 1 tbsp. harissa (or another hot chili paste)
• 1 quart fish stock, or chicken stock
• Salt and pepper
1. Melt the butter in a large saucepan. Add the onions,
celery, and mushrooms, and sweat for about 10 minutes,
over medium heat, until soft. 2. Add the tomatoes,
tomato paste, saffron, harissa, stock, and a little salt.
3. Bring to a boil. Skim off any scum or foam, reduce
the heat to a simmer, and cook for 15 minutes, or until
the vegetables are soft. If you enjoy a smooth-textured
soup, puree in a blender, or food processor, and return
to the saucepan. Taste for salt and pepper, and adjust to
suit your tastes. 4. Bring the soup to a boil again. Stir in
most of the cream (save a few tablespoons for the final
presentation) and all of the fish. Bring the soup just back
to the boil, then remove from heat and allow to stand
for 5 minutes. 5. Pour into warmed soup bowls. Drizzle
the remaining cream on as garnish, toss the coriander
liberally over, and serve.
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