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

  1. 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.
  2.  Sprinkle salt & black pepper powder on fish fillet & roll it up.
  3. Secure with a toothpick.
  4. Steam separately in a steamer for 15 mins.
  5. Cut into smaller pieces & place into a soup bowl.
  6. Add baby spinach, chopped.
  7. Heat a pan, add olive oil, garlic & rest of the onions.
  8. Allow to turn pink & then add the strained fish stock & sherry.
  9. Cook for 15-20 mins.
  10. 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!

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