Wednesday, April 24, 2013


Jacqueline's fish, vege  garlic soup.
 I usually cook this soup, once a week.

Cut up 3 large carrots, 2 celery, 1 onion, and boil in a quarter of water in a medium saucepan. When they really start to cook, add 1 chopped potato, then 1 green and yellow zukini, (optional.) Or any other vege you desire. Add a few bulbs of garlic, (also optional.)

Add herbs: dash of pepper, marjoram, dash of cilantro, oregano, thyme, (Tiny dash of salt - optional.)

Top up with 1/4 of vege broth, or chicken broth. I like using vege broth.
Add a piece of Cod or Haddock, or any other white fish you like. Cook until fish breaks up. Voila!

I like to eat this soup mostly clear, but you can add cream if you like, or a dash of milk, with a nob of butter at this stage, or if you prefer it red, just add tomato sauce or just a tin of crushed tomatoes, and a tiny dash of tabasco.

Serve in bowl, drizzled with olive oil and stir.  I like to pour in the olive oil last, these days, to get the full benifit from the oil, as heating olive oil on high heat is no good for you, apparently. (Dash of lemon juice - optional).


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