Man Food by Mark Hix | Classic Fish Soup - Esquire - Style and ...

Food & Drink

Stick with Esquire?s chef Mark Hix and you?re going to be good at this cooking lark. Here?s another bona fide classic for your growing repertoire.?

I hate throwing fish bones and heads away ? you can easily get another meal out?of them.

The best way is?to cook up a soup, which you can either serve with a rouille and croutons or use as a base for a fish stew like a bouillabaisse.

If you don?t want soup, you can make a simple fish stock and freeze it: either way, it?s better than throwing bones in the bin.

Fish soup (serves 6)

Ingredients:
2tbsps of olive oil
The head, bones and skin from the cod, chopped into small chunks
1 medium onion, peeled and roughly chopped
1 leek, roughly chopped and washed
1 small fennel bulb, trimmed and roughly chopped
1 red pepper, de-seeded and roughly chopped
6 cloves of garlic, peeled and chopped
1 medium potato, peeled and roughly chopped
A good pinch of saffron
1 bay leaf
A few sprigs of thyme
1tsp black peppercorns
3 juniper berries
1tbsp tomato pur?e
230g tin of chopped tomatoes
1 glass of red wine
2 fish stock cubes dissolved in 2 litres of?boiling water
Salt and freshly ground white pepper

Directions:
1 | In a large pot, heat the?olive oil and gently fry the fish, vegetables, spices and herbs for about 10 minutes.
2 | Add the tomato pur?e, tomatoes, red wine and fish stock. Bring to the boil, season and simmer for 50 minutes. Blend one-third of?the soup in a liquidiser (bones and all) and return it to?the pot and simmer gently for another 20 minutes.
3 | Strain the soup through a?sieve or conical strainer and?re-season if necessary.

Photographs by Martha Pavlidou

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September 20th, 2012

Source: http://www.esquire.co.uk/2012/09/man-food-by-mark-hix-classic-fish-soup/

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