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Doctor Marsamo’s fish soup
Serves 4 Starters and mains
Ingredients
- 1kg fish bones, heads or small white fish of non-oily variety
- 2tbsp finely chopped garlic
- 2tbsp grated or finely chopped ginger
- 2tbsp finely chopped jalapeños or other hot fresh green chilli
- 1tbsp ground turmeric
- 2 medium whole fish, such as sea bream, tilapia or red snapper (around 450g each) or 4 fish steaks or generous-sized fillets, cleaned
- cornbread, to serve
Method
Place the fish bones in a large saucepan and cover with 2 litres of water. Bring to the boil and skim off any foam. Meanwhile,
in a blender, purée the garlic, ginger and jalapeños together, with a touch of the simmering fish stock, to make a thick paste. Alternatively, mash together in a mortar with a pestle. Blend in the turmeric and spoon it all into the pot. Partly cover the pot with a lid and simmer for 15-20 minutes.
Make a diagonal slit in the side of each fish and season with salt and black pepper. Carefully lower the fish into the liquid and simmer for 4-8 minutes, depending on the size of the fish, until done. When cooked, use a slotted spoon to transfer the whole fish to a large plate and fillet, discarding the spines and heads.
Place a piece of fillet in each soup bowl and ladle over plenty of broth. Serve with cornbread.
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