Fish soup

A good fish soup today, which I felt I ought to notice, not having done so for a while. The most recent mention of haddock that I came across in a quick search being something quite different. See reference 1.

Coarsely chop one and a half medium sized onions and simmer gently for five minutes, in butter, lid on.

Add about a litre of water and five medium sized potatoes, peeled and cut into chunks of about a cubic inch. Bring to the boil and simmer for a further five minutes.

Add two ounces of white long grain rice, the sort which is pale brown from the packet. Carry on simmering for a further five minutes.

Meanwhile, simmer something under a pound of outdoor reared haddock, lightly smoked, for about five minutes in a covered frying pan, long enough for the skin to come off easily and for the flesh to flake easily. With the plus that the simmering in water has drawn a fair bit of the salt. Add the fish to the stew. Discard the simmering water.

Continue to simmer the stew for a further five minutes. Thus completing the whole operation in under half an hour.

Meanwhile, prepare and lightly cook some crinkly cabbage.

Just about right for lunch for one. Bit of soup left over for tea.

PS: I had thought to add some celery with the potatoes. Perhaps next time.

Reference 1: http://psmv2.blogspot.co.uk/2014/05/luvvies.html.