Name: Rice and potato fish soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 6 cup (1.5 litres) fish or vegetable stock or water; 2 tablespoon oil, plus 1/4 cup (60 millilitres) extra to fry fish; 2 tomatoes, peeled, diced; 1 onion, chopped; 4 garlic cloves, coarsely chopped; 1/4 teaspoon saffron threads; 500 gram potatoes, peeled, cut into small cubes; 1 1/4 cup (250 grams) medium grain rice; 500 gram firm-fleshed white fish, such as blue eye, cut into large cubes; 2 tablespoon chopped coriander

Ingredients

6 cup (1.5 litres) fish or vegetable stock or water

2 tablespoon oil, plus 1/4 cup (60 millilitres) extra to fry fish

2 tomatoes, peeled, diced

1 onion, chopped

4 garlic cloves, coarsely chopped

1/4 teaspoon saffron threads

500 gram potatoes, peeled, cut into small cubes

1 1/4 cup (250 grams) medium grain rice

500 gram firm-fleshed white fish, such as blue eye, cut into large cubes

2 tablespoon chopped coriander

Method

1.In a large saucepan, combine stock or water with 2 tablespoons oil, tomato, onion, garlic and saffron. Season to taste and bring to boil on medium heat. Reduce heat to low and simmer gently 15 minutes, until reduced slightly and fragrant. Add potato and rice and simmer another 20 minutes, until tender.

2.Meanwhile, in a heavy-based frying pan, heat extra 1/4 cup oil on medium. Cook fish, stirring, 4-5 minutes, until just opaque.

3.To serve, ladle soup into bowls and top with cooked fish. Scatter with chopped coriander.

Women's Weekly Food