members recipes

This is more like a stew, really, or something inbetween soup and stew. the pluses of it are a lot of antioxydants, beneficial oils and herbs that tickle your taste spuds. Good to have a go until we have this fabulous snowy winter.

Ingredients
For the stock: a head and spine of a trout, 2 l of water, dried celery, dried dill stalks, parsley•

For the soup:
2 l fish stock [or 1,5 liters stock + 200 ml white whine if you prefer]
200 g trout
200 g devilfish
100 g smoked salmon, fried
2 -3 large potatoes, cut into wedges
2 medium carrots, sliced
1 large onion, sliced into big circles
5 tbsp thick tomato paste
1 large paprika
2 cloves garlic, chopped finely (or 1 tsp garlic paste from a tube)
3 medium pickles, chopped finely
2 tbsp soy oil
1 tbsp dried parsley
1 tsp aniseed
sea salt
freshly ground pepper

Method
1. Boil the fish head and spine in water with celery, dill stalks and parsley scraping all the foam off the surface until you have a very clear broth and the dried herbs have sunken at the bottom. Turn off the heat, drain the stock into a canister. Pick off any meat thats on the head and spine and set aside.

2. Heat the soy oil in a pan. add garlic, stir, add onions, let them turn golden and glass-like. add the carrots and paprika. I usually use yellow paprika or dark green to give the soup some diversity in colors. Add tomato paste. Place in a large pot and add stock [and wine]. Bring to boil, add the potato and devilfish (it is a tougher fish than trout, so it needs a bit more time). let the veggies get tender. Then add the smoked salmon, dried parsley [and aniseed], lastly the trout. Season with salt and pepper. serve with corn bread and cream cheese.