When it’s this windy it’s not nice to snorkel (little wavelets down your snorkel), not nice to swim (little wavelets again), and not even nice to walk (sandblasting of body!), so we had a really quiet day in-Russ doing Sudoku for a lot of the day, me trying to nut out my camera. We treated ourselves to a Saturday lunch of pies from the bakery right over the road-beef, cheese and bacon, and rosemary lamb and veg, but otherwise did nothing. After yesterday, walking 4ks to the Shark Sanctuary and back, mostly through, up or down sand, then a couple of hours fishing, I was quite happy to have a slow day.
I caught a nice little Spangled Emperor (46cm) yesterday when we ventured out for a couple of hours in another not so perfect day. I’d made fish stock the day before so was desperate to catch a big enough fish to make soup. How lucky was I to catch our only emperor otherwise I was taking some out of the freezer!
We often have a Tunisian Fish Soup but I wanted to make something else for a change. I found a recipe using clams and prawns, so subbed our fish, adding in a couple of other ingredients while I was at it.
Tomato, Rice, Saffron Fish Soup
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 60g prosciutto, finely sliced (or could use bacon)
- 1x420g can whole tomatoes, drained of juice
- 1/2 cup white wine
- pinch of saffron
- 2 teaspoons cumin
- 1 teaspoon paprika (I used smoked)
- 1/2 cup arborio rice
- juice of half a lemon
- 2 bay leaves
- 4 cups stock (I used home made fish)
- Whole fish fillets (enough for two)
- chopped fresh coriander
- Heat the olive oil in a large pan over medium heat, add the onion, garlic and prosiutto and cook until well softened.
- Add the drained tomatoes, ( I scissor them up in the pan) and wine and cook until all the liquid is gone, add in the saffron, cumin and paprika and cook a minute or two,
- Toss the rice in and toss around until well mixed then add the lemon juice, bay leaves and stock. Cook about 12 minutes or until the rice is tender.
- Add the fillets of fish-thinner ones a minute or so before the thicker ones. Cook for around 3 or 4 minutes (remember they’ll cook on after you turn the heat off).Break each fillet into two or three pieces, serve in deep bowls scattered with the coriander and with crusty bread and butter!