Port Smith Day 3

Launching the boat at low tide

The sandflies have shown up and are giving us hell-Russ more hell than me! We have plenty of repellent, but I hate using the stuff but it has to be done.

When I was a kid, my mum used to often make us a lunch she called “some neggs and some nam and some nonions” This dish (which we had for lunch today) is based on that

Smoked fish scrambled eggs

• 1 tablespoon oil
• 1 large onion, sliced
• 4 eggs
• ¼ cup milk
• Clove garlic, crushed
• Salt and pepper
• 100 g smoked fish, flaked
• Hot buttered toast to serve

Method

1. Heat the oil and cook the onion sitting, over medium heat until well softened and very lightly browned.
2. Whisk together the eggs, milk, garlic, salt and pepper to taste
3. Pour this egg mix over the cooked onions and let the mix set a little. Start pushing the cooked stuff to the centre, tilting the pan to let the uncooked egg run to the edge.
4. After a minute or so, add the flaked fish.
5. Continue pushing the cooked eggs to the centre until they are done. They’ll cook on a bit whilst you are serving them so take them off whilst they still look creamy.
6. Spoon over the hot buttered toast then serve.

Dinner tonight was a soup I make quite often as we love it. With no access to the recipe, this will be from memory. I’m using homemade fish stock in this that we brought along with us from Warrnambool. The original recipe uses water, but I like to use all the fish if I can so often make my own stock.

Tunisian Fish Soup

• 2 cups fish stock
• 2 medium potatoes, sliced about 1 ½ cm thick
• 2 small tomatoes, cut into 4 wedges
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon paprika (I used smoked)
• 1 tablespoon olive oil
• Salt and pepper
• Fish fillets, enough for two people
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley (I have no parsley so used fresh coriander)
• Crusty bread for dipping

Method

1. Heat the stock and add the potatoes, tomatoes, garlic, lemon juice, cumin and paprika. Simmer gently, until the potatoes are cooked.
2. Add the olive oil and season to taste with salt and pepper (make sure it’s well seasoned).
3. Place the fish fillets in the broth and cook until done to your liking (don’t overcook though)
4. Break the fillets into large serving chunks, then spoon over the soup. Sprinkle generously with the fresh herbs.