Fish soup

Yesterday being a day for fish soup, made from left overs, rather than the more elaborate proceeding noticed at reference 1. Not the first time that I have used fish in this way, but I think that this is the first time that I have noticed it.

BH got four slices of salmon, described as lightly smoked, in the same format as that illustrated left. On special from the Leatherhead Tesco's, so very reasonable. We took two and a half of them fried in a little oil for lunch. Rather good, with the smoking (or whatever passes for smoking at Tesco's) having left the flesh of the fish firm, how I like it.

This left us with some boiled potatoes, parsnips, carrots and cauliflower and one and a half slices of cooked salmon.

So, somewhat later, chop the potatoes and parsnips into roughly centimetre cubes. Chop the carrots finely, so as to bring colour but not lumps to the mix. Add, together with 2oz of red lentils to 1.5l of water, bring to the boil and simmer for about 45 minutes. Chop the cauliflower into roughly centimetre cubes and add that. Remove grey matter (peripheral nervous system, aka lateral line), white matter (fat) and skin from the fish, crumble the pink remainder and add that. Simmer the whole for a further five minutes and serve with brown bread.

Just the ticket on a cold winter evening.

Reference 1: http://psmv3.blogspot.co.uk/2016/05/fish-soup.html.