Oh, I do love a stoup – that dish that is more than soup, but not enough to be a stew. This one is very loosely based on a Portuguese dish which can be variously called either a soup or a stew – so the perfect stoup.
What I also love about this dish is that it uses inexpensive fish, so is a great way to use some of those less glamourous varieties – just choice any firm white fish fillets, I prefer to use something that is a bit meaty such as moki, monkfish or warehou, but as usual choice what looks the best on the day.
Potato, Cabbage & Fish Stoup
2 chorizo sausages, sliced
500g potatoes, scrubbed and diced
½ cup white wine
400g can diced tomatoes
4 cups fish, chicken or vegetable stock
½ small cabbage, core removed, finely sliced
500g firm white fish fillets, cut into chunks
chopped fresh coriander
1 Heat a large saucepan over a medium heat. Add a splash of oil and swirl to coat base of pan. Add chorizo and cook, stirring
occasionally, for 4-5 minutes or until starting to brown.
2 Add potatoes and toss to combine. Stir in wine, bring to
simmering and simmer until reduced by half. Add tomatoes and stock, bring to simmering and simmer, stirring occasionally, for 10-15 minutes or until potatoes are tender. Using a fork, roughly crush the potatoes and season with salt, if necessary.
3 Add cabbage, bring back to simmering and simmer for 5-10 minutes or until cabbage softens and wilts. Add fish and cook for 5 minutes longer or until fish flakes when tested with a fork. Serve scattered with coriander.
So tell me, are stoups something you cook?
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Coriander: The Chef’s Garden @ Epicurean – Hastings; Chorizo: Wild Game Salamis – Clive;
Potatoes, cabbage: Krismaw Gardens – Hastings; Store Cupboard Ingredients: wine, canned tomatoes, stock, salt.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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