June 27, 2013

Recipe: Fisherman's Winter Soup

Rivers Head Chef Akos Bilant is serving up this fabulous recipe for you to try at home. Perfect for those cold winter nights.

Serves 8

Fisherman's Winter Soup by Rivers Head Chef Akos Bilant


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.

To Serve
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
Rivers Cruises
Seaworld Drive, Main Beach QLD 4217
Ph (07) 5527 6361