INGREDIENTS:
FOR FISH STOCK
Water: 1 liter
Red snapper with bone: 250 gm
Carrots, cubed: 1
Onions, chopped: 1
Leeks, chopped: 1 stalk
Celery, chopped: 1 stalk
Fresh herbs: 2 tsp
Half a piece of lemon
Snapper fillet: 200 gm
Salt to taste
Black pepper powder: 1/4 tsp
Baby spinach leaves: 10-12
Olive oil: 1 tsp
Garlic, chopped: 2
Sherry: a few drops
METHOD
- For the fish stock, take a soup pot, boil water, adding red snapper with bones, carrots, 1/2 the quantity onion, leeks, celery, fresh herbs & lemon for at least 1 1/2 hour. Remove. Strain & keep aside.
- Sprinkle salt & black pepper powder on fish fillet & roll it up.
- Secure with a toothpick.
- Steam separately in a steamer for 15 mins.
- Cut into smaller pieces & place into a soup bowl.
- Add baby spinach, chopped.
- Heat a pan, add olive oil, garlic & rest of the onions.
- Allow to turn pink & then add the strained fish stock & sherry.
- Cook for 15-20 mins.
- Pour into the soup bowl & serve hot!
NOTE: Any fish can replace red snapper. This is an omega-3 fatty acids, low in saturated fat, so all you on a diet should try this for sure. Enjoy!
