The New Zealand Seafood Industry Council Ltd

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