A nice one on these chilly evenings. Frozen fish goes well, so long as it`s suitable for boiling.
I used hake and sea bream, (frozen) but grouper is good too. Ideally, the fish should still have it`s head for extra flavour. Unfortunately, mine were bought without the heads.
3 or 4 fish of your choice
4 or 5 carrots sliced into rings
2 large potatoes chunked
6 or 7 baby courgettes whole
1 nice ripe tomato quartered
1/2 cup rinsed rice
1 medium onion diced
Good bunch of herb celery chopped
S & P
Clean the fish if required. Put into the pan and cover with water. Boil till the flesh pulls away from the bones easily, remove from the stock and sprinkle lemon juice over the fish. Sieve the stock for stray bones and return it to the pan.
Add the vegetables, olive oil and S & P to the stock and boil till cooked.
Pull a few nice chunks from your cooked fish and add to the pan with the soup, checking for bones of course. Add lemon juice according to taste.
Leave to rest before serving, with the remaining fish on the side.
If you prefer a thicker soup, you can remove a portion and zap it in your blender, then return to the soup.
You can also make the soup with egg and lemon sauce. See procedure for this here.