The ultimate soup. Mum’s amazing fish soup. Wintery, light and quite different from the usual.
Approx.: for 6 people
Ingredients:
- 1 Salmon head
- 2 salmon fillets
- ½ cabbage thickly cut
- 4 medium sized chopped carrots
- 2 lemongrass stalks chopped
- 1 large onion
- 1 large tomato
- 1 tsp. finely grated ginger
- 1 tsp. finely grated garlic
- Red chili optional (according to taste)
- Salt according to taste
- Juice of 2 lemons
- Olive oil
Method:
- Blanch the salmon head and fillets in boiling water for one minute and discard the water.
- Boil 13 cups of water. Add the already boiled fish and let it boil for a further 3-5 minutes. Take all fish parts out and sieve the water making sure there are no bones. Keep the water and the fish separate as they are to be used later.
- Fry the onion, garlic, ginger, red chilli, tomato and lemon grass in a deep pan with a drizzle of olive oil. Add the carrots and fry for about 5 minutes. Pour in the fish water and boil until carrots are cooked.
- Add the seasoning, the cabbage, flake in the salmon fillets and boil for a further minute.
- Turn off the heat and squeeze in the lemon juice.
Voilà
