Ingredients
Preparation
- First, cut onion in half, then cut each half in quarters lengthwise and slice thinly against the grain.
- Cut potato in half and dice half about ¼ inch pieces and put to one side. Cut the other half into large chunks.
- Put the larger chunks of potato in a small pot and add 500 ml water and 1 tsp salt. Bring to a boil, simmer until tender then put aside, leaving the potatoes in the water.
- Heat the oil in a large saucepan. Add the diced onion and garlic and cook gently until tender but without color.Add the diced fennel and small pieces of potato then cook for a further 4 minutes until it starts to soften and
- break down.
- Add red chili flakes and white wine and reduce until almost dry.
- Next add the 700ml of water and the sliced red peppers.
- Strain the water from the cooked potato into the soup mixture, then mash the cooked potato well and stir it into the soup.
- Bring the soup to simmer and cook for a further 12 minutes then season to taste with salt and fresh ground pepper.
- Season the Norwegian Skrei with salt and pepper then add to soup. Cover the soup and simmer gently for approximately 5 minutes or until just cooked through.
- Gently remove the cooked Skrei and place into serving bowls using a slatted spoon then stir basil and spinach into soup to wilt. Finally evenly ladle the stew over the fish into each bowl.
