The winter chill may have left, but there are still a fair few chilly nights and there is no greater way to keep everyone in the house warm and hearty than with Fitness and Health Guru Richard Kerrigan‘s hearty thai fish soup. You can always swap the white fish and salmon fillets for mixed seafood to keep it interesting.
2 skinless salmon fillets
2 skinless white fish fillets (pollock, barramundi, bass)
1 litre fish stock
1 tbsp tomato puree
1 thumb sized piece of ginger, grated
1 stick lemon grass
2 garlic cloves, crushed
400g tinned chopped tomatoes
1 red onion, finely diced
1 bunch coriander, roughly chopped
1 red chilli, finely sliced
1 red capsicum, finely sliced
2 large handfuls green beans
Salt and pepper
1. Chop the fish into bite sized pieces, place in a bowl and leave to one side.
2. In a large non-stick pan, fry the onion, garlic, chilli, ginger, capsicum and finely chopped coriander stalks in a little olive oil. Place the lemon grass onto a chopping board and hit it with the back of a knife a few times to release the flavours then add to the pan.
3. Once the veg has softened, add the tomato puree and cook for a further 2 minutes then add the tin of chopped tomatoes and bring to a simmer.
4. Boil the fish stock separately then add to the pan. Bring the stock back to the boil once combined with other ingredients and then carefully add the chopped salmon and white fish. Reduce the heat to a simmer for 6-8 minutes until the fish is cooked.
5. Top and tail the green beans, slice in half and add to the pan 3 minutes before the fish is cooked. Top with fresh coriander and serve.
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