← Nouns Cooking · Soup Pot

Ingredients

• 800 g kingklip (congrio), monkfish or cod fillet, cut into large chunks
• 2 tbsp lemon juice
• 1 tsp Dried oregano
• 3 tbsp Olive oil
• 2 Onion, thinly sliced
• 4 cloves Garlic, chopped
• 1 Carrot, thinly sliced
• 1 red pepper, sliced
• 3 Tomato, peeled and chopped
• 1 tsp Paprika
• 150 ml dry white wine
• 1 l fish stock
• 500 g Potato, peeled and sliced 1 cm thick
• 1 Bay leaves
• 100 ml Double (heavy) cream (optional)
• 1 handful coriander or parsley, chopped
• Salt
• Black pepper

Method

1. Toss the fish with the lemon juice, oregano and a little salt and leave for 15 min while you start the soup.
2. Heat the oil in a wide pot over medium heat and cook the onions, garlic, carrot and pepper for 8 min, until soft.
3. Add the tomatoes and paprika and cook for 5 min, until saucy, then pour in the wine and let it bubble for 2 min.
4. Add the stock, potatoes and bay leaf, season and simmer for 15 min, until the potatoes are tender.
5. Lower the fish into the soup with its juices and poach at a bare simmer for 6–8 min, until it flakes. Do not stir hard or it will break up.
6. Stir in the cream, if using, and warm through. Scatter with herbs and serve in deep bowls with crusty bread.

Tips

• Congrio is not really an eel; any firm white fish that holds its shape works.
• The cream is optional; skip it to keep the soup dairy-free. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Clove Garden Soupsong