Seafood Broth...

Super-easy, fast and handy for freezing, too.

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings: 1

Ingredients:


150g  diced mixed seafood - your choice but raw works best

300ml fish stock

I onion (finely diced)

½  leek (the green part, finely sliced)

1 garlic clove (crushed)

1 large carrot (peeled & finely diced)

1 punnet of cherry tomatoes (chopped - tinned tomatoes also work well)

50g peas

1 tbsp rapeseed oil

A selection of chopped fresh herbs (choose from chives, chervil, dill and tarragon or even a bit of each)

Method: 

In a pot soften the onion, leek, garlic and carrot, before adding in the fish stock.

Bring the soup to the boil then add in the tomatoes. Simmer for about 2 - 3 minutes and then add in the fish.

Heat for another minute, and add in the peas and herbs just before you serve. A squeeze of lemon juice or a suggestion of Tabasco will add some extra zing.

Enjoy with some lovely tiger bread for a warm and hearty lunch.

Top tips:  Throw in a few shell-on mussels at the end to really add the wow factor - kids will love opening them up!

See what other ingredients are lurking in your fridge - vegetables like fennel, celery and peppers will also work well.

Credits : Fish Is The Dish