Cold busting Fish Soup – ideal for those cool autumnal days that are creeping up on us, or served cold as a refreshing summer dish.
Ingredients (to serve 1);
1/2 cod loin steak
4 slices chorizo sausage
4 slices aubergine
7 slices courgette
handful spinach
1/2 pot fish sauce (dissolved in 300ml boiling water)
teaspoon chai seeds
pinch of tarragon
teaspoon fish sauce
teaspoon chilli flakes
pinch of salt and pepper
Before you start, dice up your cod and chorizo into small pieces. Put your aubergine and courgette slices onto the griddle for 10 minutes – five minutes on each side. Once that’s done, add everything in the ingredients list into your pan. Bring to the boil all your ingredients and leave to boil for 10 minutes or until your fish is fully cooked.
To serve, pour into a bowl, grate or spinkle a little parmesan cheese on top and then serve with dill. A little rye bread or sourdough makes the perfect dipping bread!
Note: I don’t blend my soups because I enjoy the different textures, but feel free to blitz once cooked and serve for more of a ‘soup’ consistency.
Why not give Broccoli and Brie soup a try?
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