ROAST TOMATO, RED PEPPER & FISH SOUP
ROAST TOMATO, RED PEPPER & FISH SOUP
ROAST TOMATO, RED PEPPER & FISH SOUP
SHORT DESCRIPTION
An easy and flavourful fish soup with roasted tomatoes, red peppers and fresh aromatics, perfect to warm up those winter chills.
INGREDIENTS
1 x I&J Deep Water Hake Prime Medallions 450 g pack
500 g ripe tomatoes, cut into quarters
250 g cherry tomatoes
2 x red peppers, deseeded and diced
1 x yellow pepper, deseeded and diced
1 x red onion, cut into chunks
3 x cloves of garlic, peeled
3 Tbsp (45 ml) olive oil
Salt and pepper for seasoning
1 cup (250 ml) vegetable stock
Fresh basil for garnish
METHOD
1.
Pre-heat the oven to 180°C.
Pre-heat the oven to 180°C.
2.
Place the tomatoes, peppers, onion and garlic onto a large roasting tray, drizzle over olive oil and season with salt and pepper. Roast for 30 minutes.
Place the tomatoes, peppers, onion and garlic onto a large roasting tray, drizzle over olive oil and season with salt and pepper. Roast for 30 minutes.
3.
Set aside a few roasted cherry tomatoes and peppers for garnish. Place the remaining roasted vegetables into a blender, add the fresh basil, and blend until smooth.
Set aside a few roasted cherry tomatoes and peppers for garnish. Place the remaining roasted vegetables into a blender, add the fresh basil, and blend until smooth.
4.
Pour the mixture back into a pot and stir in the stock. Bring to a gentle simmer. Cut the Hake medallions into 3 and place the Hake pieces into the soup. Poach for 5 minutes.
Pour the mixture back into a pot and stir in the stock. Bring to a gentle simmer. Cut the Hake medallions into 3 and place the Hake pieces into the soup. Poach for 5 minutes.
5.
Remove from the heat and spoon into soup bowls.
Remove from the heat and spoon into soup bowls.
6.
Top the soup with a few roasted cherry tomatoes and roasted peppers, and garnish with fresh basil. Serve and enjoy with toasted baguette.
Top the soup with a few roasted cherry tomatoes and roasted peppers, and garnish with fresh basil. Serve and enjoy with toasted baguette.
SHORT DESCRIPTION
An easy and flavourful fish soup with roasted tomatoes, red peppers and fresh aromatics, perfect to warm up those winter chills.
INGREDIENTS
1 x I&J Deep Water Hake Prime Medallions 450 g pack
500 g ripe tomatoes, cut into quarters
250 g cherry tomatoes
2 x red peppers, deseeded and diced
1 x yellow pepper, deseeded and diced
1 x red onion, cut into chunks
3 x cloves of garlic, peeled
3 Tbsp (45 ml) olive oil
Salt and pepper for seasoning
1 cup (250 ml) vegetable stock
Fresh basil for garnish
