A little fish goes a long way in a bowl of fragrant, steaming hot broth.
|600 ml||Fish stock|
|1||Orange, use 1 peel|
|1 sprig||Fresh thyme|
|5||Waxy potatoes, small, peeled and halved (Main)|
|8||Baby carrots, scrubbed (Main)|
|2||Fennel bulbs, trimmed and cut in thick wedges with fronds reserved|
|350 g||White fish, such as blue-eye or tarakihi, cut in 4cm chunks (Main)|
|2 Tbsp||Fresh herbs, including fennel fronds, dill and/or parsley, chopped|
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- Place stock, water and flavourings in a saucepan and simmer, covered, for 10 minutes. Strain into a bowl to remove flavourings and return stock to saucepan. Bring to a gentle simmer again.
- Steam potatoes in another pan for about 12 minutes until tender.
- Meanwhile add carrots and fennel to stock and simmer gently, covered, for 8 minutes. Next add fish to saucepan and cover again, cooking a further few minutes until fish is just cooked through.
- Serve potatoes in warmed bowls then add fish and vegetables with broth. Scatter herbs on top and add a good grinding of black pepper.