AT A GLANCE
"The fish soup at The Fish House is elegantly simple, with
impressive flavour. Could you ask for the recipe?"
Ann Dabney, Coolangatta, Qld
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||For fish stock, combine ingredients, fish bones and fish head in a large saucepan, cover with 1.5 litres cold water and add a generous pinch of salt. Bring to the boil, reduce heat and simmer until vegetables are tender (15- 20 minutes). Strain and set aside. Makes about 1 litre.|
|02||Heat olive oil in a large saucepan over medium-high heat, add potato, celery and onion and stir continuously until potato softens (10-12 minutes). Add wine, chicken stock, herbs and fish stock, bring to the boil and cook until vegetables are tender (25-30 minutes).|
|03||Coarsely chop 4 snapper fillets, add to soup with lemon juice and simmer until fish is cooked (5 minutes). Season to taste and blend with a hand-held blender until smooth (be careful, hot soup can splash).|
|04||To serve, finely chop remaining 2 snapper fillets, add to soup and bring back to boil. Remove from heat and divide soup among bowls, scatter with parsley and dill, drizzle with extra-virgin olive oil and serve with warm crusty bread.|