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Banker's Fish Soup |
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| Serves 2 |
Prep 5 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp olive oil
1/2 onion, roughly chopped
2 carrots, diced
250g celeriac, diced
500ml fish stock
1/2 lemon, zested
handful cherry tomatoes, halved
250g monkfish, trimmed and cut into bite-sized pieces
2 tbsp parsley, chopped to serve
ground white pepper (optional) to serve
lemon wedges to serve
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Heat the oil in a lidded pan
and gently fry the onion with a pinch of salt for a couple
of mins until softened. Add the carrots and celeriac and
cook for a further 8 mins.
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Pour in the fish stock and bring to the boil. Turn down the heat and simmer with
the lid on for 20 mins or until the vegetables are still
firm but nearly cooked through.
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Add the lemon zest, cherry
tomatoes and chunks of fish, and cook for 8 - 10 mins or
until the fish is cooked through.
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Stir in the chopped parsley,
dust with a little white pepper, if you like and serve
with the lemon wedges to squeeze over.
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DAILY
DINNERS 
