Fish soup

Ingredients for 4

2 big tomatoes or 10-15 cherry tomatoes

1 big yellow onion

1-2 celery stalk

400-500gr Witch Flounder

400-500gr Seabass

2-3l water

salt

pepper

2tbsp olive oil

5tbsp rice

1 fish stock cube

1tbsp tomato pyre

10tbsp water

Parsley

Chilli

Process

In a large pot place water, whole tomatoes, onion and celery cut in big chunks, salt and 2tbsp of olive oil and bring to a boil. Once it is boiling reduce the heat and simmer for around 10min.

In the meantime, prepare the fish-scrape the scales, remove the insides and the gills then wash well. Place the rice in a cup and cover with water.

Add the fish to the cooking vegetables. If there is not enough water to cover the fish add some more. Bring the heat up until the water starts to boil again then reduce the heat to medium and simmer for around 10-15min.

Remove the fish from the pot. Strain the liquid and mush all the vegetables allowing only the liquid to go through. Transfer the strained liquid back to the pot and bring to a boil.

Throw away the water that rice has been sitting in. Combine the tomato pyre with 5tbsp water.

To the boiling liquid add the mixture of tomato pyre and water, stock cube then bring to boil again. Add the rice and cook until the rice is cooked through.

Before serving sprinkle over with some chopped parsley and chilli.

Enjoy!

M