Fish Soup
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4
Ingredients
1 x onion, peeled and diced
1 x clove garlic, peeled and finely chopped
1 x stick celery, finely sliced
Olive oil for frying
Good pinch dried thyme
Good pinch dried oregano
2 x bay leaves
1 x tbsp tomato purée
400g tinned chopped tomatoes
Pinch chilli powder
250g x mixed fish (e.g. coley or cod, smoked haddock and salmon), roughly chopped (ready mixed packs are available from most supermarkets as fish pie mix)
Salt and freshly ground pepper
Garnish - Small cubes of bread (if suitable for the dysphagic patient) or thick slices of bread for dipping in the soup
Method
- Fry onions, garlic, celery and chilli in hot oil.
- Add the tomato purée and the tinned tomatoes.
- Add the thyme, oregano and bay leaves.
- Simmer gently for 5 minutes.
- Remove bay leaves and allow mixture to cool a little before blending with a hand blender or blend after step 9 if fish needs to be blended too.
- Add the mixed fish to the pan and bring it back to a simmer.
- Cover and simmer for a few minutes until the fish has cooked through.
- If the soup is too thick, simply add a little water.
- Check seasoning.
- Mix in cubes of bread if suitable so they absorb the broth and become soft and moist.