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Fisherman's Soup     HT  SP   Portuguese   45mins

Serves 4      Hot  Fish  Soups  Portugal  Europe



250g/9oz Mackerel Fillets

250g/9oz Whiting fillets

300g/11oz Hake fillets

3 tbsp Plain Flour

3 Large Onions, thinly sliced

2 Garlic Cloves, crushed

4 tbsp Olive Oil

1/2 tbsp Freshly chopped Fines Herbes

1/2 teasp Paprika

1L/2pts Fish stock

Salt and Black Pepper

4 Slices of French Bread

2 tbsp Lemon juice




1. Wipe the fish fillets and remove the skin. Cut flesh into neat pieces and toss in the flour.


2. Heat the oil in a large saucepan, add the onions and garlic and fry over a moderate heat till golden. Add the fines herbs and paprika and mix well then add the fish and any excess flour and fry for 5 minutes, stirring. Gradually add the stock and bring to the boil, stirring constantly. Season, cover and simmer for 15 minutes.


3. Meanwhile, toast the bread on both sides and put into 4 individual warmed deep soup bowls. Stir the lemon juice into the soup and adjust the seasoning to taste.


5. To serve - pour the soup over the toast and serve immediately.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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