Soupe de Poisson

Fish soup is a most imaginative dish, one which differs every time you make it, depending on what seafood is available Use an assortment of shellfish and fi

fleshed fish.

1 kg filleted fish and shellfish

olive oil

1 onion, finely sliced

2 leeks, finely sliced 5 ml crushed garlic finely grated rind of ¹/2 orange

2 sprigs fresh fennel pinch saffron

1,5 litres Fish Stock (page 209)

410 g can whole peeled tomatoes, choppe (don't drain)

Salt and milled black pepper

crusty bread or croutons

shaved Parmesan, grated Gruyere or mature Cheddar cheese

Rouille

1 green pepper, seeded and sliced

1 fresh red or green chilli, seeded and sliced

4 cloves garlic, peeled

1 piece canned red pimento

150 ml water

45 ml olive oil

15-30 ml soft white breadcrumbs

Rouille: In a blender or food processor purée the green pepper, chilli, garlic, imento and water.

Gradually whizz in the olive oil (the fixture should be smooth, but should of separate). Add sufficient breadcrumbs for the rouille to hold its shape.

Prepare the seafood: Skin and cube the fish; shell and devein the shellfish.

Heat olive oil in a large saucepan and the onion, leek, garlic, orange rind and fennel until soft.

Add the saffron, fish stock, tomato and food and simmer for 5-7 minutesuntil cooked. Season with salt and pepper.

To Serve: Spread rouille on crusty bread or croutons and place in warm soup bowls. Pour over the soup and offer shaved or grated cheese separately, with the remaining rouille.

Serves 6

Linefish Pickle

400 g filleted, firm linefish, skinned

and cubed cake flour vegetable oil

4 onions, sliced

250 ml grape or cider vinegar

30 ml curry paste

15 ml crushed garlic

1 bay leaf

8-10 peppercorns

salt

Lightly dust the cubes of linefish in flour. Heat oil in a medium saucepan and fry the onion until translucent. Remove from the pan and set aside.

Add the fish (and a little extra oil if necessary) and fry until cooked but still succulent. Remove from the pot with a slotted spoon and set aside.

Return the onion to the pan with the vinegar, curry paste, garlic, bay leaf and peppercorns, and add salt to taste. While still hot, pour over the fish and allow to cool.

Serve at room temperature, or warm as a salad. It's delicious with baby spinach leaves, rocket leaves and shredded fennel bulbs.

Serves 4