One-pot meals feature big on winter menu planners. So too it was for yesteryear’s West Coasters, with fish soup a hero meal for warming the cockles.
WEST COAST FISH SOUP WITH A TWIST
Ingredients: 1 kg Hottentot or any firm line fish cut into chunks; 1½ tsp coriander; 1 tsp cumin; ¾ tsp turmeric; ½ tsp paprika; salt; black pepper; 3 Tbsp extra virgin olive oil; 1 onion, chopped; 1 red bell pepper, chopped; 3 carrots, sliced; 2 celery ribs; 2 potatoes, sliced; 1 can tomatoes; 2 garlic cloves, minced; ½ cup white wine; 4 cups chicken stock; 1 cup chopped fresh parsley; 1 cup chopped fresh cilantro; 1 lemon, juiced.
Mix the spices together. Season the fish with salt and black pepper and 3 teaspoons of the spice mixture; toss to coat.
Heat olive oil in a large pot on medium-high heat. Add onions, bell peppers, celery and garlic. Cook for 5 minutes, tossing regularly. Season with salt and pepper. Add the rest of the spice mixture, as well as the tomatoes, potatoes, carrots, white wine and chicken stock. Bring to boil, then lower heat to medium-low. Cover the pot part-way and simmer for 20 minutes.
Add the fish (optional: jazz it up with some prawns) and cook for 5 minutes (don’t over-cook the fish!). Stir in the parsley and cilantro. Finish with lemon juice and serve pronto with good bread.
Photo: delishcooking.com
