New Zealand Seafood Recipes
JO'S SPANISH SOUP
Ingredients
Preferred measurement of units
750g26 oz medium to firm textured, skinless, boneless fish fillets
2 Tbsp oil
2 onions, finely chopped
2 cloves garlic
½ cup tomato puree
¼ tsp dried thyme
¼ tsp dried basil
1 Tbsp chopped parsley
2 bay leaves
1 tsp turmeric
½ cup white wine
2½-3 cups water
1 tsp chicken stock powder
3 Tbsp lemon juice
Salt & pepper to taste
Method
Cut fish into 2cm cubes.
Heat oil in a large saucepan. Add onions & garlic & cook until softened.
Add tomato puree, thyme, basil, parsley, bay leaves & turmeric & cook 5 minutes.
Add wine, water, chicken stock & lemon juice. Simmer 10 minutes.
Stir in cubed fish & continue to simmer gently for a further 15 minutes. Season to taste.
Serve in large soup bowls with crusty fresh bread.
Bluenose
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Medium
- Thick flakes
Cooking Methods:
- Bake
- BBQ
- Marinate
- Microwave
- Poach
- 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