Italian Pappa al Pomodoro (Tomato and Bread Soup), Tuscan Ribollita (a soup of cavolo nero, beans, bread and other vegetables) and
Spanish Sopa de Ajo (Bread and Garlic Soup) are just some examples of well-known bread soups.
A few days ago over on Kevin is Cooking I saw his recipe for
Portuguese Bread and Garlic Soup with Cilantro and Fresh Shrimp and just loved the look and the flavours in this dish. Now, where I live all the shrimp or prawns are frozen and reasonably
uninteresting in terms of flavour and taste, so I knew I wasn’t going to use them, but thought fish would make a good alternative.
Portuguese-style Bread & Garlic Soup with Coriander & Fish
Kevin said about this dish “Super easy, quick and full of flavor. What more could you ask for after a hard day at work, right?” And he is so right – I actually almost court myself out with how quick this was to make!
What I love about Kevin’s recipe is the crispy bread with retains some crunch when add just before serving.
1 large bunch roughly chopped cilantro leaves and stems
6 cloves garlic
1 serrano chilli, seeded, and chopped (optional), or to taste
sea salt and freshly ground black pepper
½ cup olive oil
6 slices day old sourdough bread
6 cups chicken stock
500g firm white fish fillets, cut into largish pieces
1 Preheat oven to 180°C. Place coriander, garlic and chilli with a good grind of salt and black pepper in a food processor with a good splash of oil. Pulse to roughly chop. Add remaining oil and purée to a smooth paste. Place ½ cup of paste in a bowl and set aside.
2 Cut bread into cubes, place on a baking tray and toast in oven until golden brown. Add to the bowl with the coriander paste and toss to coat. Set aside.
3 Place remaining paste in a large saucepan over medium heat and cook, stirring, for 3-5 minutes or until fragrant. Add stock and bring to a boil.
4 Place eggs in a bowl and whisk to combine. Reduce heat and slowly whisk eggs into stock. Add fish and cook until it flakes when tested with a fork. Remove pan from the heat, add toasted bread
cubes and mix to combine. Ladle into bowls and serve immediately.
So tell me, do you stale bread and if so how?
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Bread: The Love ‘n Oven; Napier; Coriander: The Chef’s
Garden @ Epicurean – Hastings; Chilli: Orcona Chilis ‘n’ Peppers – Hastings; Eggs: Verry Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, salt, black pepper.
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 adapted by Rachel Blackmore
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