Continuing on from last nights theme of getting back to blogging about healthy dinners tonight’s post is about a lovely Fisherman’s Soup made once again by Hana (I think she might be trying to take over and make it Hana’s Kitchen?). I haven’t been in the kitchen as much recently as I have been busier with job interviews, which is good news (fingers crossed one says yes!).
This recipe is adapted from the Everyday Greek Cookbook Hana was lent by a friend. Anyone who has followed this blog over the last few months will know that we are both addicted to all things Greek at the moment. Hana asked me to choose a recipe for her to make. Looking through the pages at photos of different Greek recipes I was instantly transported back to Athens and Santorini. I have raved at length before about the food on Santorini and I’ve popped a couple of links to those posts at the bottom of this. They’re worth a look, if just for the lovely photos.
We had several really stand-out fish and sea food dishes whilst in Greece, the best for me was sea food pasta. It wasn’t anything too fancy or overly complicated but it was really well prepared good quality ingredients. I didn’t get to try this whilst out there but when looking at pictures in the cookbook the recipe for fisherman soup really stood out. Apart from the fact it looked fantastic their really isn’t anything unhealthy in it again. You could argue the wine is not too good but it works out too less than a large glass divided between 3 portions and all the alcohol is boiled off so you just get the flavour. I said this recipe was an adaption from the book. As there are only two of us and the recipe is for six Hana played around with the quantities and ratios a bit so it would work. Also the recipe in the book used 2 bay leaves which we did not have (the shame of not having a fully stocked herb and spice rack right now) and less wine. Playing around with ingredients and quantities in a recipe can be one of the most rewarding adventures in cooking when you get it right.
Ready in about 30 – 40 minutes
Ingredients for 3 portions
- 225g mixed sea food (ours had prawns, muscles and squid)
- 260g haddock (or other meaty white fish)
- olive oil
- 1 large onion
- 2 clove of garlic
- 2 stalks of celery
- 2 carrots
- 2 tins of tomatoes (where would we be without these life savers!)
- 187ml dry white wine
- 2 small tomatoes
- rind of 1 orange
- 1tsp dried thyme
- 2tbsp chopped fresh parsley
- 1 lemon for garnish
- ciabatta flute to serve
I think this dish really captures the essence of our stay in the Greek islands. The colours are so vibrant and the flavours fresh and sunny. Its Greece in a soup, bright, colourful and very tasty!