Serves 8
 |
| Fisherman's Winter Soup by Rivers Head Chef Akos Bilant |
Ingredients
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
Method
Stock
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.
Soup
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
