BBQ
RECIPES
FISH
SOUP RECIPE
500
g (1 lb.) fish fillets
500
g (1 lb.) cooked prawns
500
g (1 Lb.) scallops
30
g (I oz.) butter
1
medium onion
2
sticks celery
1
small green pepper
1
clove garlic
1
cup dry white wine
1
teaspoon Worcestershire sauce
I
teaspoon sugar
470
g (15 oz.) can whole tomatoes
2
cups fish stock or water (to make fish stock see below)
3
tablespoons chopped parsley
Skin
and bone the fillets and cut into bite-sized pieces.
Shell
and de vein the prawns.
Wash
and trim the scallops.
Melt
butter, add peeled and finely-chopped onion, finely diced celery and pepper
and crushed garlic and sauté gently for 3 minutes.
Combine
wine, Worcestershire sauce, sugar and tomatoes with their liquid, and add to
pan with fish stock.
Bring
to boil then reduce heat to simmer gently for 5 minutes.
Mash
tomatoes with potato masher to make a puree.
Add
the fish pieces and scallops and cook for 5 to 7 minutes, until the fish is
tender.
Just
before serving, stir in the prawns and parsley and simmer for 3 minutes.
FISH
STOCK
To
make fish stock, combine the skin and bones from fish, prawn shells, 4 cups
water, I roughly chopped onion , 1 Bayleaf, a few peppercorns and a few sprigs
of parsley. Bring to boil then reduce heat and simmer, uncovered for 20
minutes. Then strain and measure 2 cups for the soup.
Serves
4 to 6.
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