03 Feb PEANUT FISH SOUP
This unusual dish is based on the amazing West African peanut soups, but using fish stock and seafood. The combination of flavours with the taste, richness and texture of peanut butter will make your mouth water!
- 2 ½ litres of fish stock
- 400g hake or other white fish (smoked cod instead will add a lovely smoky flavour)
- 400g king prawns
- Some mussels and/or clams
- 200g smoked dried fish (optional)
- 150g smooth peanut butter
- 4 tbsp extra virgin olive oil
- 3 medium tomatoes
- 1 medium carrot, roughly chopped
- 1 medium white onion, roughly chopped
- 1 Scotch Bonnet pepper deseeded and roughly chopped (handle with care!), or any of your favourite type of chilli
- 1 tbsp grated fresh ginger
- 2 garlic cloves, crushed
- 1 tsp toasted cumin seeds
- 1 tsp star anise ground
- 8 allspice berries
- 1 glass dry white wine
- Dark soy sauce and salt to taste
- 2-3 Tbsp finely chopped fresh parsley or coriander
In a large pot gently fry the prawn shells for 3 minutes in the oil.
Add the carrot, onion, garlic, ginger, aniseed and allspice. Cover and cook on a low heat for another 8 minutes.
Add the tomatoes and cook covered for 8 minutes more.
Add the wine and simmer until the liquid is reduced down by 1/3. Add the fish stock and simmer for 15 minutes, then add the cumin and simmer for another 10-15 minutes or until the vegetables are soft.
Blend all of the ingredients well and strain through a large-holed sieve, pressing well to extract all the juices.
Add the peanut butter and simmer for 15 minutes. You will know it has cooked long enough when the peanut oil starts to separate from the rest of the soup. If you are using dry smoked fish, add it at the same time as the peanut butter and remove it when it is done.
Add the white fish, prawns and/or mussels and/or clams to the pan, cover, switch off the heat and let the fish and seafood cook on the hob off the remaining heat.
Serve with white rice or your favourite carbs and garnish with the fresh herbs.