Super tasty and very healthy!
Jamie says: "You can use whatever fish you like. Sea bass, wrasse, pickerel, pollock, bream and red mullet all work well."
I used Cod because it was on sale but, honestly, I thought it was a bit chewy and fishy. Would try some other white fish next time.
2 tbsp vegetable oil
2 onions, peeled and roughly chopped
6 small rainbow carrots (or 2 regular large carrots) roughly chopped
3 sticks celery, trimmed and chopped small
7 cloves roasted garlic, smashed
1 can of organic chopped tomatoes, drained
1 Red or Orange Bell pepper cut into 3-4cm chunks
3 bay leaves
3 pieces whole Javantri (or a few dashes of mace) - believe me this is super tasty
2 tsp smoked paprika
1 1/2 quarts organic vegetable or chicken stock
sea salt
freshly ground bourbon smoked black pepper
2 lbs fresh fish fillets, cut int bit pieces
Juice of 1 or 2 limes
1 small bunch fresh flat-leaf parsley, roughly chopped
Glug of extra virgin olive oil
Add vegetable oil to soup pot and bring to med temperature.
Add onions and celery and cook for 5 minutes
Rainbow carrots - aren't they pretty??
Add bay leaves, smoked paprika and Javantri. Add carrots and bell pepper to pot and cook for another 5 minutes.
Add tomatoes and garlic - cook for another 5 minutes.
Look at all that beautiful color!~
Smells so good...
Add salt, pepper, stock and onions - bring to a boil and cook about 15 minutes or until the carrots are just starting to get soft.
Such pretty fish!
Add fish, cover and cook 6 to 12 minutes or until fish flakes easily.
Add juice of one lime and taste. Add salt and more lime juice to your tasting - I ended up using 1 & 1/2 limes. I also added a glug of Mediterranean lime olive oil, but this is totally optional.
Serve while hot and enjoy!!
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