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Ingredients
- Stock
- Two fish heads
- 1 onion, sliced
- 1 leek, sliced
- 1 carrot, peeled and sliced
- 1 celery stick, sliced
- 1 bay leaf
- Sprig of fresh thyme
- Parsley stalks
- 1 tbsp black peppercorns
- ½ cup dry white wine
- Soup
- 800g thick boneless fish fillets (such astrevally, blue eye, ling)
- 3 tbsp olive oil
- 1 onion, sliced
- 3 chorizo sausages, sliced
- 1 garlic clove, finely chopped
- 2 red capsicums, sliced
- 1 tsp spanish paprika
- 2 bay leaves
- 6 thyme sprigs
- 1 tbsp fresh oregano leaves
- 600g small potatoes, cut in quarters
- 400g tin diced tomatoes
- 1.5 litres fish stock
- Sea salt and pepper
- 3 tbsp flat parsley leaves
Method
For stock, clean fish heads, rinse well and discard the gills. Place in a stockpot with remaining ingredients. Cover with cold water, bring slowly to a simmer, then skim. Simmer for 20 minutes, remove from heat and strain through a fine sieve over a large bowl. Cool, then refrigerate or freeze until ready to use.
For soup, cut the fish into large chunks. Heat the olive oil in a pan. Add the onion, chorizo, garlic and capsicum and cook for five minutes until softened. Add the paprika, herbs and potatoes and stir gently. Add the tomatoes and stock. Cover and simmer for 15 minutes, until the potatoes are cooked. Add the fish and cook for about four minutes or until the fish is opaque. Season and garnish with parsley.
