300g Barramundi, diced 5cm cubes
300g Perch, diced 5cm cubes
700g Australian Bass, diced 5cm cubes
2 Brown onions, diced
¼ Clove garlic, diced
1tbs Vegetable oil
2tbs Sweet paprika
3 Sweet banana capsicum
2 Tomatoes, diced
1 Red chili, diced
¼ bunch Parsley
Salt and Pepper to taste
Add onion and garlic to a pot with oil and cook until soft and brown.
Remove from the heat and add paprika. Stir vigorously for approximately 30 seconds.
Add half of each fish variety and place back on the heat. Fill the pot with water until fish pieces are covered.
Simmer for 1 hour
Strain and keep the liquid – that is our fish stock.
Place stock back on the heat and add the remaining fish, sliced capsicum and diced tomato.
Cook on a slow heat for 40 mins, occasionally stirring gently.
Gently place fish in to a soup bowl and pour liquid over the top.
Sprinkle with fresh capsicum, chili and parsley.
Recipe by Akos Balint, Head Chef
Seaworld Drive, Main Beach QLD 4217
Ph (07) 5527 6361