Fish Soup and Rice

"This is a recipe by Agnes Pigram of Broome, Australia(and the name of a song written by her son and performed by the Pigram Brothers)."
 
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Ready In:
1hr 20mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Remove flesh from fish and chop into chunks and reserve.
  • In a large pot, place cleaned fish head and bones.
  • Twist lemongrass stalks and tie in a knot. Beat them to release flavour before adding to the pot.
  • Cover with at least three inches of water, bring to a boil and simmer for 30 to 45 minutes.
  • Strain liquid, discarding solids.
  • Return fish broth to pot, add chopped vegetables, soy sauce, vinegar and, if necessary, water to cover.
  • Add chunks of fish, turmeric and salt to taste and cook over moderate heat until fish is cooked.
  • To thicken the soup, mix a tablespoon of cornstarch with water to a paste then add to the soup.
  • Serve poured over steamed rice or with rice on the side, as preferred.

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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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