top of page

Fishling soup

Make sure that the water does not evaporate by keeping the saucepan hot but the heat not full blast. Enough to cook the fish through. When the fish is cooked, carefully remove the fish and (allow to cool and pop into refridgerator preferably covered and consume preferably within 18 hours), maybe use it in some wholemeal pitta bread later with a chopped tomato or even a chopped white onion or if you have a pet i'm sure they might like it too or even a bit of it now and then during the day. Or you can crumble it and add to this recipe once the other ingredients are cooked. Clean and trim if necessary and chop your potatoes and add them to the fishy stock. Add enough cold water to cover the potatoes. Roughly chop the garlic and add. Chop and add the red onion. Bring to the boil and simmer until cooked. You might like to add some/ a level teaspoonful of oregano too (optional). Throw in the whole pepper hot 'whole'. I found this soup to be a tasty hot soup with a hidden dimension but the whole pepper hot when put in whole on this one can be a bit overbearing so you may prefer to add half if cautious and use a pestle and mortar to mulch them beforehand. If you try chopping them, the seeds sometimes fly out all over the place. Be careful if you have pets. Wash with cold water the handful of pasta shells and add. I know some would say if pasta 'al-dente' etc but this is not a pasta dish as such. The pasta even if basically over cooked in this can add a new taste experience to this combination of food group. When the potatoes are soft/ almost totally cooked, remove from heat the saucepan. Then crumble over the top the two vegetable stock cubes and stir gently with a large spoon or ladle. Add a minmal amount of salt and maybe a level teaspoonful of ground black pepper. Place lid on saucepan and let it rest.

Eat after maybe half an hour. Enjoy. Hot or cold. It's hot even when it's not? If not so sure on such a fishy taste, use a zester and add some zest of a lemon during cooking, (not too much).

bottom of page