Hake and roasted pepper and tomato soup
The roasted red vegetables add a wonderful colour and taste to this fish soup
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Loading... Ingredients
6 tomatoes, quartered
1 punnet baby tomatoes, halved
2 red onions, quartered
4 red peppers, quartered
30 ml (2 tbsp) oil
15 ml (1 tbsp) butter
1 leek, thinly sliced
1 celery stick, thinly sliced
2 cloves garlic, finely chopped
2 sprigs thyme
1 spring onion, chopped
4 hake fillets
20 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
2 litre fish stock
chopped coriander to garnish
salt and pepper to taste
Method
1.Preheat the oven to 180 ºC.
2.In a roasting pan, set out the tomatoes, onions and peppers. Drizzle with the olive oil, sprinkle with salt and pepper.
3.Roast for 30 minutes, until the vegetables are dark and caramelised.
4.Melt the butter in a large pot on medium heat. Saute the leek, celery, garlic and thyme until just soft.
5.Add the fish stock and reduce by half.
6.Add the roasted vegetables (but not the baby tomatoes) to the pot and cook for a further 10 minutes.
7.Blend the ingredients with a stick blender and strain the strain if necessary
8.Heat again and add the hake fillets. Poach for 4 minutes until the fish is cooked and can be flaked into the soup.
9.Add the cooked rice and roasted baby tomatoes and adjust the seasoning.
10.Serve steaming hot garnished with coriander.