To be honest, this recipe already travels with us quite a while and it is more a Scandinavian, than a New Zealand dish. But given the fact that the amount of fresh seafood available in New Zealand is incredibly high, we had to eat this delicious creamy and filling soup a couple of times during our trip across the North and South Island. It is super easy to prepare and you will not struggle to find all the ingredients you need – even if you end up cooking it in the back of an old van that has been turned into a camper.
Recipe for 2 Portions
cubes or powder
We love to cook this soup when we are on the road. It always fills and warms us after a long day of exploring. Did you ever explore Akaroa in NZ?
Chopping time! Chop the ONION and CARROT in pieces. Finely chop the GARLIC and cut the RED CHILI and SPRING ONION in small rings. Cut the CHERRY TOMATOES in half, the POTATOES in bite-sized cubes and the MONKFISH as well.
Note: Of course you do not have to use spicy chili, if you are not a big fan. Just use the kind and as much as you like. Regarding the fish you can use any firm white fish.
Heat some OLIVE OIL in a big pot and wait until it is hot. Then add the ONION, RED CHILI and GARLIC. Fry on high heat for a while.
Reduce the heat and add the SHRIMPS. We bought fresh, but pre-cooked ones, so in case you bought frozen ones, leave them enough time to defrost. Once the shrimps are well done, add the POTATOES and allow them to fry for a while as well.
Now you need to add the FISH FOND. Bring it to boil.
Note: We found some liquid one, but in case you cannot find a similar kind do not worry. You can also use fish stock powder, cubes or paste instead. In case you think the fish fond is too strong consider using less and adding some water instead. Just try to find the taste you like most. You can also use vegetable stock to enrich the flavor.
Let it cook for 5 min and then add the CARROT and 1 tbsp TOMATO PASTE. Stir well and let it cook for a while.
After 10 more minutes add the FISH and let it cook for approximately 15 minutes. Then add the CREME FRAICHE. Stir slowly until all the creme fraiche is mixed well and let it boil again.
Add the CHERRY TOMATOES and SAFFRON. Let it boil for another 2 min.
Before serving the soup, make sure to taste the broth. Add SALT, PEPPER or VEGETABLE STOCK if necessary. Once you are happy with the taste, pour the soup in a bowl and decorate it with some SPRING ONIONS. We recommend to use some slices of fresh baguette or ciabatta as a side.