SPICY FISH SOUP


COOKBOOK:Women’s Day, July 2005


Well if you had told me that I was going to be having fish soup for dinner I would have probably asked was there anything else on the menu! Well it was just delicious! This dish is probably not at the top of anyone’s list favourite dishes but it should be.


There are so many great benefits of eating white fish. It helps fight inflammation, great source of B6, supports the immune & nervous system, helps keep your bones strong and it is a great source of omega 3- fatty acids. It’s really a great way to introduce fish to the fussiest of eaters


Hope you enjoy




RECIPE

Serves 4


1 tablespoon olive oil

1 onion, chopped

4 cloves garlic, chopped finely

400g can diced tomatoes

8 cups chicken stock

Salt & pepper

Handful of chopper parsley

1/2 cup arborio rice

500g skinless & boneless white fish, cut into large bite sizes

2 tablespoons sweet chilli sauce

2 tablespoon parsley, chopped finely (garnish the top)


Heat oil in a large saucepan. Add garlic and onion, fry for half a min and add tomatoes, mix well on low heat. Add stock and parsley, salt & pepper and bring to simmer. Add rice, mix well, simmer for 2mins. Add fish & sweet chilli sauce and allow to simmer for a further 10mins or until rice is cooked through. Sprinkle parsley to garnish.

Ready to serve



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