Ingredients
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750ml (3 cups) Massel vegetable liquid stock (see Notes)
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2 large (about 400g) desiree potatoes, peeled, chopped
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6 eschalots, peeled, chopped
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1 garlic clove, crushed
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3 fresh coriander roots with 5cm stems attached, finely chopped
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1 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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Salt & ground black pepper, to taste
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3 teaspoons olive oil
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2 large garlic cloves, extra, thinly sliced
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300g firm white fish fillets (like ling or flake), cut into 2cm pieces
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250ml (1 cup) reduced-fat milk
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1/2 cup chopped fresh coriander leaves and stems, extra
Method
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1Combine the stock, potatoes, eschalots, garlic, coriander roots and stems, cumin, turmeric, salt and pepper in a large saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low, cover and cook, stirring occasionally, for 15 minutes or until the potatoes are tender. (See microwave tip 1.)
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2Meanwhile, heat the oil in a small saucepan over low heat. Add the extra garlic and cook, stirring often, until it is golden. Be careful the garlic doesn’t burn. Transfer to a bowl and set aside to cool.
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3Add the fish and milk to the potato mixture and cook, uncovered, for a further 3 minutes or until the fish is just cooked (see microwave tip 2). Add 2/3 of the extra coriander and stir to combine. Taste and adjust the seasoning, if necessary.
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4Divide the soup among serving bowls, and sprinkle with the remaining coriander and garlic.
Source: taste.com.au
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