A simple, fresh snapper soup built on a homemade fish stock with onion, carrot, celery, potato, parsley and lemon, served with golden crusty bread.
Ingredients List
Method
- Remove the fillets from the fish and set aside. Place the fish frame and head into a pressure cooker (to achieve a stock within the allocated time) and cook for 30 minutes.
- Add the vegetables to a stockpot, add enough water to cover and bring to a gentle simmer until the veg starts to soften.
- Once the stock has cooked for 30 minutes, remove from the pressure cooker, strain the fish stock through a sieve into the stockpot and bring to the boil.
- Add the salt, white pepper, lemon juice and parsley.
- After a few minutes start checking the flavour and add salt, pepper or lemon if required.
- Add rice.
- Break the bread into chunks, place on a flat baking tray, drizzle with olive oil and place under the grill until golden brown, then remove.
- Once the vegetables have softened, skin the fish fillets, cut into small pieces and add to the stockpot. Cook for 1 minute and serve with the crusty bread.
Blue Ribbon
