New Zealand Seafood Recipes
FISH & ASPARAGUS SOUP
Ingredients
Preferred measurement of units
500g17 oz medium to firm textured, skinless, boneless fish fillets
1 Tbsp butter
1 onion, chopped
2 rashers bacon, chopped
1 Tbsp flour
½ cup milk
½ cup water
1 x 455g16 oz can asparagus pieces
Method
Cut fish into 2cm cubes.
Melt butter in a saucepan. Add onion & bacon and cook 3-4 minutes.
Blend in flour & cook 1-2 minutes until frothy.
Gradually stir in milk, water & undrained can of asparagus pieces. Bring to the boil.
Add cubed fish & simmer until fish is cooked.
Top with whipped cream & serve with crusty fresh bread.
Ling
Omega 3: Good Omega-3
Color when cooked:
- Very White
Flesh:
- Firm
- Holds shape when cooked
Cooking Methods:
- Bake
- BBQ
- Casserole
- Curry
- Poach
- Smoke
- Steam
- Soup/chowder
- Fry
Orange Roughy
Omega 3: Good Omega-3
Color when cooked:
- Pearly White
Flesh:
- Firm
- Holds shape when cooked
Cooking Methods:
- Bake
- BBQ
- Casserole
- Poach
- Smoke
- Steam
- Soup/chowder
- Fry
Snapper
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Medium
- Thick flakes
Cooking Methods:
- Bake
- Curry
- Marinate
- Microwave
- Poach
- BBQ
- Smoke
- Soup/chowder
- Fry