SPICY MEX­I­CAN FISH SOUP

Friday - - RECIPE CARDS -

TO SERVE Prep time 10 mins Cook­ing time 30 mins Serves 4

1 tbsp olive oil 1 white onion, finely chopped 2 stalks cel­ery, finely chopped 2 pick­led green jalapeños, chopped 1 fresh green jalapeño, chopped 2 gar­lic cloves, chopped 1 tsp dried crushed chilli flakes 1 tsp pa­prika 2 tsp cumin seeds, pow­dered 1 litre fish stock 400g tin sweet­corn ker­nels, drained 250g cherry toma­toes 4 x 120g hake por­tions 2 limes, juiced 1 av­o­cado, sliced Crème fraÎche Fresh co­rian­der Lime wedges METHOD

1 In a large pan, heat the oil over a medium heat. Add the onion, cel­ery, jalapeños and gar­lic. Sauté gen­tly un­til translu­cent. Toss in the chilli flakes, pa­prika and cumin. Cook for 1 minute.

2 Pour in the stock and bring to a sim­mer. Let it sim­mer for 10 min­utes. Add the sweet­corn and toma­toes. Let it cook for an­other 5 min­utes.

3 Re­duce the heat and add the hake and lime juice. Let the fish poach un­til cooked. Sea­son well.

4 Serve im­me­di­ately, topped with av­o­cado, crème fraÎche and co­rian­der. Gar­nish with lime wedges.

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