SPICY MEXICAN FISH SOUP
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.