Spiced Haddock & Coconut Soup

This is another of my store cupboard recipes. I always have some smoked haddock in the freezer and the other items I will have as a matter of course.

I only had to go buy the parsley, but in the summer I have heaps of it in my garden.

I made this a few weeks ago when a friend came to visit. She liked it and asked for the recipe. Being a total airhead I promised it to her and promptly forgot to send it.

Today is her birthday, I hope I have saved a little face.

Happy Birthday Katy, love you lots my lovely friend 😀

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Spiced Haddock & Coconut Soup

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2 red onions
4 carrots
3 stalks of celery
2 tbsp Olive oil or Sunflower oil
4 cloves of garlic
1 tbsp Korma curry powder
1 tsp dried Coriander leaves
1 tsp dried Oregano
1 tsp dried Dill
1 tbsp Nam Plaa (Fish water or Fish Sauce or 2 anchovy fillets)
1 lemon, zested and juiced
1 lt / 2 pints Vegetable stock (from a cube is just fine)
1 lt / 2 pints Coconut Milk
125 ml White Vermouth/ Wine or even a nice dry Cider or Perry
1 bunch spring onions
1 bay leaf
400 g /14 oz un-dyed smoked Haddock
60g / 2 oz Flat leafed parsley

Peel or wash all the vegetables.

Chop into smallish pieces the red onions, carrots and celery.
Heat the oil in a 3 lt / 6 pt pan.

Add the onions, celery and carrot, let them cook on a high heat until they are just starting to colour.

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Roughly chop the garlic and add it to the pan

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As they start to colour nicely add the curry powder, the dried herbs stir them in.

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Pour in the Nam Plaa, lemon juice and zest, stock, Vermouth and coconut milk.

Put the lid on and bring to the boil.

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In the meantime skin the fish.

And cut into 1 cm chunks.

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Lower the pot to a simmer and add the fish.

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Slice through the spring onions and roughly chop the parsley.

Add these to the pan and cook for about 30 minutes.

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That’s it, done!

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I suggest you cook some rice noodles to have in the bottom of the bowl but just as it is, is divine! 🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

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Creamy, Dreamy Onion Soup (Vegan and Gluten Free)

It started to snow again last night, big fat ones, so big they struggled to float down to the ground. The news reported that Norfolk was experiencing some of the biggest snowflakes ever recorded. Like a benign apocalypse.

In such cases what else is there to do … make soup – natch! Warming, comforting, aromatic and with a delightfully alcoholic pungency.

It’s up to you if you want to add the alcohol, but I like that unique flavour.

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This soup is begging for a good flavoured bread and I suggest you make a cheeky loaf to go with it, try
https://scarletrosita.wordpress.com/2013/01/21/rye-wheat-caraway-biga-sourdough-bread/
it is well worth it.

Creamy, Dreamy Onion Soup

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1 kg / 2 lb Red Onions
2 large carrots
2 stalks of celery
2 tbsp olive oil
4 tsp dried parsley
3 cloves of garlic
1 tbsp cornflour
1 lt / 2 pts soya milk (or rice, oat, even almond milk – scrummy)
1lt / 2 pts vegetable stock ( from a good Vegan source I like Marigold) or water
125 ml / 4 fl oz Vermouth or cider, or White wine at a push.

Peel the carrots and chop into even sized chunks.
Wash and cut up the celery.

Peel the onions and cut into even sized chunks, I say cut them in half though their belly (like where a belt would sit) then cut then into quarters (2 cuts) from top to bottom.
Peel the garlic and cut into 4 pieces.

Heat the oil in a large pan and add in the carrots, celery and onions and let them start to cook to the point where they are just starting to colour up (good flavour on it’s way!) Add the garlic.

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Add in the milk and stock, keeping a teacupful of the milk to one side.

Add the parsley and the alcohol you want to use and bring the mix up to the boil.

(Seriously- could this be easier?)

Let it cook for 25 – 30 minutes. You want the carrots cooked until very soft.

Mix the remaining milk with the cornflour to a smooth paste. Add it to the soup whilst it boils and you stir. It will thicken up nicely.

Now you can use an immersion blender (which I prefer) or you can liquidize the soup in batches or pass it through a Moulie.

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Return to the pan and warm through. Don’t worry if it seems a lot, you will easily eat it all

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Spiced Parsnip Soup (the little extra one as it’s nearly Christmas)

Well as it is fairly chilly here in Blighty I needed to make something warm and comforting but not anything too heavy today. And the parsnips looked beautiful … and Spiced Parsnip Soups is one of my favourites … and it is really easy to do … and I could top it with the Dukkah … it was all looking like it was meant to be.

And then I thought that it would be almost like a public service to put it out there for everyone to enjoy. This is super-fast to make, use which ever Curry powder or paste you like (I chose Korma as No.2 Daughter does not ‘do’ heat … at all, for her Cinnamon is hot!)

Spiced Parsnip Soup

2 tablespoons of Olive Oil
2 white onions, chopped
1Kg/ 2 lb parsnips, peeled and cubed
3 cloves garlic, chopped
1 heaped Dessertspoon Korma curry powder (or which ever you like)
2 cube vegetable stock
2 Lt/4 pts water
250ml/10fl oz double cream (or *Vegan Soya cream)
1 Bay leaf
salt and pepper to taste
1 spoon per portion of yogurt (or *Vegan Soya yogurt)
(Don’t forget that spoon of Dukkah on top!)

Parsnip Soup Ingredients

Heat the oil in a large saucepan over medium heat.

Peeled Parsnips

Don’t stress too much about the cutting of the vegetables, as you can see, I have just cut them simply, this will all be blended in about half an hour.

Chopping Onions

Chopped Parsnips & Onions

To peel the garlic

Garlic<a

Just press onto the cloves with the side of the knife

Crushing Garlic

you will feel it pop and the clove will be loose from the peel

Pressing Garlic

and will easily be removed

Paper Off Garlic

Fry the onion and parsnips in the oil until then start to soften and become translucent, about 5 minutes. Don’t worry if they start to brown, that is all to the good as that will help improve the flavour.

Sweating down parsnips

Add the garlic and curry powder and fry for a minute to release the spicy aroma.

Curry Powder In The Pan

Boil the water in a kettle and add to the pan and pop in the stock cubes, give it all a good stir.
Pop in the Bay leaf and allow to simmer for about 20 minutes.

Remove from the heat and stir in the cream.

Parsnip soup ready to cook

Remove the Bay leaf and either puree in a liquidiser or use an immersion hand blender (like I have).

Blending The Soup

Heat through but do not let it boil.

Greek Yogurt

Season with salt and pepper and I like to finish it with a spoon of yogurt.

Spiced Parsnip Soup Finished With Greek Yogurt Ready To eat

This is a good, thick soup, it is perfect with a spoon of Dukkah sprinkled on the top, delicious.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest