Sunday, April 20, 2008

Texel Fish Soup


500 grams haddock or halibut fillets
1 large onion
1 large carrot
½ celery root
21 garlic cloves
2 tomatoes
150 grams feta cheese
30 grams butter
1 can white beans
1 stock cube
Worcestershire sauce and Tabasco pepper
2 tbsp finely chopped parsley
fresh-baked baguette or French bread


Clean the celery root and carrot, peel the onion and chop them. In a pan, heat the butter and sauté the onion, celery and carrot, adding the minced garlic. Peel the tomatoes and quarter them. Add the tomatoes and the white beans to the braising vegetables and mix well.

Put the fish fillets on top of the mix, add two cups of water and the stock cube. Bring to a boil, turn down the heat and simmer for 20 minutes. Add pepper and a dash of Worcestershire sauce and Tabasco to taste.

Cut the feta cheese in small chunks (or grate some aged cheese). Serve the soup and sprinkle with cheese and parsley.

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