Food. Fashion. Fitness.

Friday 2 March 2012

Seafood Broth...


Seafood Broth...


Super-easy, fast and handy for freezing, too.
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 1

Ingredients:
  1. 150g  diced mixed seafood - your choice but raw works best
  2. 300ml fish stock
  3. I onion (finely diced)
  4. ½  leek (the green part, finely sliced)
  5. 1 garlic clove (crushed)
  6. 1 large carrot (peeled & finely diced)
  7. 1 punnet of cherry tomatoes (chopped - tinned tomatoes also work well)
  8. 50g peas
  9. 1 tbsp rapeseed oil
  10. A selection of chopped fresh herbs (choose from chives, chervil, dill and tarragon or even a bit of each)


Method:
  1. In a pot soften the onion, leek, garlic and carrot, before adding in the fish stock.
  2. Bring the soup to the boil then add in the tomatoes. 
  3. Simmer for about 2 - 3 minutes and then add in the fish.
  4. Heat for another minute, and add in the peas and herbs just before you serve. 
  5. A squeeze of lemon juice or a suggestion of Tabasco will add some extra zing.
  6. Enjoy with some lovely tiger bread for a warm and hearty lunch.

Top tips:
  1. Throw in a few shell-on mussels at the end to really add the wow factor - kids will love opening them up!
  2. See what other ingredients are lurking in your fridge - vegetables like fennel, celery and peppers will also work well.

Recipe and photo credit by- Fish Is The Dish

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