Fish is the Dish Fish is the Dish

Gamba’s Fish Soup – ‘Foup’

Prep time: 41-50 minutes Cooking time: 55-60 minutes Serves: 6 Skill level: Easy Peasy Recipe by: Seafish
A new take on Fish Soup or ‘Foup’ from Gamba!

The method

  1. Melt the butter over a low heat in a thick-bottomed pan
  2. Chop the onions, garlic and root ginger, and sweat in a covered pan with the butter. Add brandy and reduce.
  3. Mix in the flour and cook for about five minutes, still on a low heat.
  4. Add the tomato and keep mixing. Start adding fish stock little by little, mixing all the time. Add the white fish meat and cook for 30 to 40 minutes
  5. Liquidise the soup, and pass through a sieve into a clean pot or bowl. Add the crabmeat, grated stem ginger and chopped coriander.
  6. Serve in warm soup bowls with garlic bread.  

For the Fish Stock

  1. Wash the bones very thoroughly and chop up.
  2. Cook the vegetables and garlic in the oil for a few minutes. Do not colour
  3. Add the chopped fish bones and cook without colouring for about five minutes
  4. Add the water and bring to the boil. Skim well, removing any froth.
  5. Add the lemon and parsley. Simmer for 20-30 minutes.
  6. Pass through the sieve and leave to cool
  7. When cool, the stock can be frozen   If stuck for time making a fish stock, try using a quality off the shelf one that you can pick up from the supermarket.

Recipe kindly supplied by Gamba