RECIPE : Fragrant Fish Broth
As the cold nights draw in, we crave the comfort of woollen scarves, open fires and piping hot bowls of soup. But comfort food doesn’t have to be laden with stodge. As a child I was introduced to Paya – a Pakistani marrowbone soup. When we were finished kicking up autumn leaves we would carefully caress a mug of it with the ‘noggy’ end of a Scottish loaf for dipping. It, like many other broths, is hailed as a miracle cure, staving off colds and fighting ailments. This soup is based on an eastern Asian dish – it is quick and easy to make and it’s one you can enjoy guilt-free everyday.
Fragrant Fish Broth
350g Salmon steak (with skin)
350g Cod (with skin)
1 x white onion
1 x carrot
1 x celery stick
1 x courgette
2 x spring onions
2 x large cloves of garlic
1 tbsp fresh ginger
2 x bird’s eye chillies
small bunch of coriander
1 tbsp rapeseed oil
1 vegetable stock cube
4 tbsp dark soy sauce
2 tbsp shaohsing rice wine
1 Chop the onion in half and slice into small chunks.
2 Dice the carrot and celery into tiny pieces along with the garlic and ginger before adding to piping hot oil in a wok.
3 Instantly add the onions and stir quickly
4 Place the fish, skin side down in the pan, tune down the heat and cook for 3 minutes until the skin begins to colour.
5 Pour in the Shaohsing rice wine and soy sauce, leaving for a further minutes before adding the water and stock cube to the pan. Turn the head down and bring to the boil.
6 Chop the chillies and the coriander and add to the soup before gently breaking up the large piece so fish.
7 Spiralize the courgette to create courgetti and add to the soup.
8 Plate up into four bowls, adding chopped spring onion and more chillies and coriander to taste.