This simple soup can be changed according to taste. See Make it Different box below. For an easy fish stock recipe, click here.
Ingredients
| 1 | Onion |
| 2 | Celery stalks |
| 1 | Capsicum |
| 1 knob | Butter |
| ⅓ cup | Rice |
| 3 | Bay leaves |
| 6 cups | Fish stock, hot, you may need slightly less (Main) |
| 1 | Lemon, rind and juice |
| 1 pinch | Saffron |
| 1 bunch | Parsley, finely chopped |
Directions
- Finely chop onion, celery and capsicum. Heat a knob of butter in a frying pan and gently fry vegetables until soft but not coloured.
- Add rice, bay leaves and 4-6 cups of hot fish stock. Simmer until rice is tender, then add the juice and zest of a lemon.
- Ladle into 4 bowls and add a pinch of saffron, freshly chopped parsley, a sprinkle of sea salt flakes and a grind of black pepper to each.
Make it different
Add flaked fish to the soup. Use a grated kumara instead of rice, or try a mix of Jerusalem artichoke, fennel