You might know Lindy from behind our counter. Lindy worked in the kitchen shop for years and has a wealth of knowledge when it comes to cooking entertaining and exotic cuisines.
But did you know she has a love of all things Staub? Lindy is seen here showing off her mat black collection 🖤 A pot for everything from mussels, pork, terrines, pumpkin, braising. Designed for cooking one-pot wonders to more technical recipes.
Give her delicious fish dish a crack! 🎣
This is a very easy but delicious recipe for a thick seafood soup/stew 🥘 It is served in a large bowl for guests to help themselves, together with a gremolata of parsley, garlic, lemon and crusty bread.
Serves 4
FISH
A mixture of salmon and whitefish (ratio of 1:2 respectively). Quantities don't have to be exact, adjust freely depending on budget and preference for a more/less stew-like thickness. I like about 350-400 grams of salmon to 700-800 grams of white fish for a thicker soup. Prawns can also be added 🦐
BASE (can be made in advance)
1 green pepper - chopped
1 large onion - chopped
3 garlic cloves - crushed
1 red chilli - chopped
METHOD
Sauté pepper, onion, garlic and chilli together in 1 tablespoon oil until soft
Add a few drops of tabasco 🔥
400 gram tin of chopped tomatoes 🍅
400 ml tin coconut cream 🥥
(add more tomatoes and coconut cream to taste)
Simmer together till hot. Season with salt and pepper to taste 🧂
Add fish just before serving.
Chop into 4 cm pieces and simmer in base until cooked ♨️
GREMOLATA
Serve in a bowl separately to be sprinkled on soup. Mix together 6 tablespoons chopped parsley, 3 crushed garlic cloves and the zest of 1 large or two small lemons 🍋
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