tomatoes Archives

Omelette recipes

Coconut-wafer ice with honey tomatoes

20 minutes

Fish recipes

Mexican spiced fish with fresh corn rice

20 minutes

Cold roasted-tomato soup with fresh tomato

15 to 20 minutes

Corn recipes

Sticky spare ribs served with fresh sweet corn, avocado, bean and pawpaw salsa

35 minutes

Mediterranean

Grilled mediterranean vegetables on a cheese crust

18 minutes

Slow roast

Slow-cooked sticky ragu tossed with strands of homemade pasta

8 hours

Fish recipes

All-in-one fish soup

15 minutes

All-in-one fish soup

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

400–500 g fish fillets, such as Cape salmon or yellowtail
sea salt and freshly ground black pepper
1 onion, finely chopped
1 bulb fennel, finely chopped
2-3 T olive oil
2 cloves garlic, crushed
1 x 400 g can Italian tomatoes in juice, crushed
1 bay leaf
4 cups fish stock
fresh baguette or loaf, thickly sliced, for serving
thick mayonnaise, for serving
torn fennel fronds, for sprinkling

Method

Rinse the fish and sprinkle lightly with salt. Set aside or chill.
In a frying pan over a medium to low heat, soften the onion and fennel in the oil until very limp. Stir in the garlic, then the tomatoes. Add the bay leaf and simmer for 5 minutes.
Pour in the stock and simmer, fairly briskly, uncovered, for 15 minutes. Rinse the salt off the fish and cut into chunks. Add to the simmering soup. Turn down the heat to its lowest, cover tightly and leave for 5 minutes.
Check seasoning. Place slices of baguette in wide soup bowls, then ladle over the soup and fish, add a dollop of mayonnaise and sprinkle with fennel.

Cook’s notes:
Add a few chopped anchovies and the juice and grated peel of an orange for a flavour twist.
Substitute fennel with celery and dill, and use boiled potatoes instead of bread.

Leftovers?

Serve leftover soup, sprinkled with grated Gruyère, as a sauce with pasta.

Or, add a glass of wine to it, along with a sprinkling of parsley, and use for steaming mussels.

Finally, purée leftover soup, add a few spoonfuls of cream and pour over fish fillets. Sprinkle with crumbs and Parmesan and bake until golden.

Per serving:
1622 KJ, 31 g protein, 18.4 g fat, 33 g carbs

TASTE’s take:
Nothing could be simpler – or more delicious.

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All-in-one fish soup

All-in-one fish soup

Ingredients

Method