Simple fish soup

Tam West

This simple soup can be changed according to taste. See Make it Different box below. For an easy fish stock recipe, click here.

Ingredients

1	Onion
2	Celery stalks
1	Capsicum
1 knob	Butter
⅓ cup	Rice
3	Bay leaves
6 cups	Fish stock, hot, you may need slightly less (Main)
1	Lemon, rind and juice
1 pinch	Saffron
1 bunch	Parsley, finely chopped

Directions

1. Finely chop onion, celery and capsicum. Heat a knob of butter in a frying pan and gently fry vegetables until soft but not coloured.
2. Add rice, bay leaves and 4-6 cups of hot fish stock. Simmer until rice is tender, then add the juice and zest of a lemon.
3. Ladle into 4 bowls and add a pinch of saffron, freshly chopped parsley, a sprinkle of sea salt flakes and a grind of black pepper to each.

Make it different

Add flaked fish to the soup. Use a grated kumara instead of rice, or try a mix of Jerusalem artichoke, fennel bulb and leek instead of onion, celery and capsicum. Add aromatics like kaffir lime leaves, chilli, lemongrass and ginger, according to taste, or shred fresh greens such as kale, brussels sprouts or coriander into the soup to serve. Garnish each bowl with half a soft-boiled egg, if liked.

More of Warren's nose-to-tail fish recipes

• Fish head curry
• Fish stock
• Grilled fish collar