FISH SOUP

INGREDIENTS

Fish soup can be made with many different ingredients depending on taste. Some like it hot - add more hot paprika. If you like garlic, or other herbs, the experiment. We like a little greens added.

• Two chopped onions
• Two chopped paprika, one hot
• Two chopped tomato
• 1kg salmon pieces
• One litre salmon stock, made from head and filleted backbone. Boil 1 hour.
• Three chopped tomatoes.
• Half a cup of chopped celery (optional).

PREPARATION

In a large caste iron kettle (for best results, over an open fire) prepare the fish stock. Boil the salmon heads and backbone in one and half litres of water for one hour. Whole black pepper corns may be added. Strain. If inclined use flesh at the back of the neck, along the jaws, and even the eyes, a delicacy in many countries. Do not neglect to include any of the omega-3 rich fat that you find. Discard the gills.

Lightly fry the onions in a little olive oil (not too much, cold water salmon is rich in oil). Add 1 TBSP water and continue frying lightly until the onion turns yellow and softens. A few cloves of garlic may be added to taste.

Add the chopped peppers, frying gently, and then the tomatoes and celery.

Add the fish stock, and the salmon pieces. When the fish is tender, add a little white wine.

Add salt to taste, sprinkle with parsley.

Serve with bread.

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