Fish Soup

Small rock fish are used for this dish, so try to find a pack with mixed fish. You can also use any leftover prawns heads if you have any.

Ingredients for 4:

• 500 gm mixed small fish, frozen is fine
• 1 onion
• 1 clove of garlic
• pinch of chili flakes
• 1-2 chopped tomatoes
• 2 tbsp tomato concentrate
• salt & pepper
• 2 tbsp olive oil
• 1.5 Lt chicken stock

Chop the onion and saute in the oil in a large pan, with the garlic, tomatoes and chili. When the onion is cooked through, add 2 tbsp tomato concentrate and cook for one minute. Add the fish, seasoning, and the stock. Bring to the boil. Simmer for 10-15 minutes. Turn the heat off and wait for the soup to cool a little.
Sieve it through a coarse sieve or moulin. Discard the bones and skins.
Pour the soup in a pan, bring to the boil and add 1 tablespoons of rice per person, cook for 12 minutes and serve at once with chopped garlic and parsley to garnish and a lemon wedge per person.