- Prep Time: 5 minutes
- Cook Time: 10 minutes
Superfast Tomato and Fish Soup With Lime
Take advantage of the last weeks of colder weather with our tomato and fish soup. Easy take make, this dish can be part prepped so the soup can be finished and served within minutes. A great lunch addition to dine in or takeaway line ups. Be sure to use a good quality fish sauce and fresh lime juice to finish the dish. If you have limited kitchen space our tomato and fish soup is ideal.
Ingredients
- Pacific West Capensis Hake married fillets skinless
- 3 tbsp vegetable oil
- 2 medium shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped
- 2 red or green Thai or serrano chiles,finely chopped
- 3 medium tomatoes, coarsely chopped
- Kosher salt
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- ⅓ up coarsely chopped dill, cilantro, and/or basil
Instructions
For the tomato and fish soup
Heat oil in a medium pot over medium. Add shallots, garlic, lemongrass, and chillies and cook, stirring occasionally, until aromatics start to soften but have not taken on any colour, about 5 minutes. Add tomatoes and cook, smashing and stirring, until tomatoes have burst and fallen apart and mixture is slightly thickened, about 5 minutes. Pour 5 cups cold water into pot and bring to a boil. Reduce heat to medium-low so broth is at a bare simmer. Add fish to pot; season lightly with salt (you’ll finish soup with fish sauce). Cook until fish is opaque and cooked through, about 4 minutes. Remove from heat; add lime juice and fish sauce. Taste and season with more salt and/or fish sauce if needed. Stir in herbs and ladle into bowls.
For our tomato and fish soup we use Capensis Hake married fillets deep skinned. Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.
