Fish Soup with Tomatoes

• Here is another recipe adapted from some of my Polish soup books.
• It is a very filling chunky soup – nearly a meal in itself.

INGREDIENTS

• 350g of white fish (cod, haddock or pollock)
• 1 large onion – chopped
•  2 -3 tablespoon sunflower oil to fry the onions
• ¼ of a large celeriac or 4 stalks of celery – chopped into small pieces.
• 1 leek – the white part – chopped into rings
• 1 carrot – coarse grated.
• 1 tin of chopped tomatoes
• 1 ½ to 2 litres of vegetable stock
• 1 bay leaf
• 4 peppercorns
• Salt & Pepper, if needed, to taste
• *
• 75 g macaroni or other small pasta – cooked.
• Large handful of chopped flat leaved parsley to serve.

METHOD

• Gently fry the onions in the sunflower oil without browning.
• Add the celery, leek and carrot, mix and fry a little longer.
• Add the vegetable stock, bay leaf and peppercorns.
• Bring to the boil and then simmer gently until the vegetables are soft.
• Add the can of tomatoes and simmer a little longer.
• Add the pieces of fish and simmer for around 10 minutes.
• Break up the cooked fish into smaller pieces.
• Add the cooked macaroni and heat for another minute or two.
• *
• Season if necessary (might not be needed)
• Serve with chopped parsley of top.

Royal Doulton Carnation soup plate.