This simple soup can be changed according to taste. See Make it Different box below. For an easy fish stock recipe, click here.
|6 cups||Fish stock, hot, you may need slightly less (Main)|
|1||Lemon, rind and juice|
|1 bunch||Parsley, finely chopped|
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- 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 bulb and leek instead of onion, celery and capsicum. Add aromatics like kaffir lime leaves, chilli, lemongrass and ginger, according to taste, or shred fresh greens such as kale, brussels sprouts or coriander into the soup to serve. Garnish each bowl with half a soft-boiled egg, if liked.