Onion Soup with steamed fish

Onion Soup with steamed fish

NZ Herald 26/7/2010

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Serves 4

Ingredients

2 tbsp Cooking oil
1 Onion, thinly sliced
1 Red onion, thinly sliced
1 Leek, washed and finely sliced
4 Spring onions, sliced on the bias
55 g Mild mustard
225 ml Red wine
4 tbsp Worcestershire sauce
1 tbsp Fresh thyme, leaves
1.3 Ltr Chicken stock
500 g Fish fillets, cut into thin strips (goujons)
3 tbsp Curry powder

Directions

  1. In a large saucepan heat the oil. Add brown and red onions with the leek and saute. 
  2. Add the spring onion, wilt, then add the mustard, red wine and Worcestershire sauce. Simmer for 10 minutes.
  3. Add the thyme and stock, simmer for another 30 minutes until reduced by a quarter. 
  4. In a steamer, whisk the curry powder into the water, bring to the boil and steam the goujons for 3-5 minutes.
  5. Put the sauted onions in heated bowls and place the fish on top. Pour in the soup liquid and serve.

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