Prep 10 mins
Cook 20 mins
This is an easy fish soup, which your kids will love.
- 500 g white fish fillets
- 2 pints water
- 1 onion, chopped
- 3 peeled chopped potatoes
- 1⁄2 pint fish stock
- 1 tablespoon oil
- 250 g very thin noodles
- salt and pepper
- 1 lemon, zest of, grated
- Boil fish, drain, but keep the water (removing all bones on the fish and the water).
- keep water and set aside.
- set the fish aside.
- boil all the other ingredients, except lemon.
- when soft, add the water from the fish. add the lemon.
- place the fish in the soup plate, and pour over all the ingredients and water.
The recipe for Enblanco is too complicated. My families Version is as with all GIB cooking one pot. water + salt +dollope of olive oil + onion + Parsley + Spuds. When boiling and add White fish. When spud cooked serve with lemon Juice. No noodles. If you want more flavour add a few prawns.
The directions were a little confusing. I boiled boneless white fish fillets, in two cups of water with 1 tsp salt. I reserved that water(fish stock?) I then boiled onion, cilantro and potatoes in new water until soft. Lifted out. Boiled some thin noodles for two-three minutes, then added veges & reheated. I served the fish flllets in the bowl, then put 1/2 cup (fish stock) and ladled veges and noodles on top. Added pepper to taste. I passed the lemon. No oil. I hope that this is what you mean by saving water & pouring (fish stock)Bonless fillets save time and then the fish stays in nice chunks. It was good but needed other additions, ie celery, slice green onions, thyme, garlic, basil, not all together but something was needed.