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Discussion Starter · #1 ·
Boil 4-5, 30cm flatties, or pinkies, or a couple of snapper carcases for an hour so make the stock. Strain the fish out, dice up a carrot, a stick of celery, an onion, dice up a potatoe and boil it with half a cup of white rice in the stock add a little water if required.

Whilst stock is boiling in saucepan pick off some fish of the fish you boiled minus the bones and throw that in small pieces. Once rice is cooked potatoes and veggies should also be right. Beat an egg in a mixing bowl slowly pour lemon juice of 1 lemon as your beating the egg. Then slowly scoop the soup stock into egg mixture in mixing bowl stiiring continuously. After about 5 scoop full of stock pour it all back in to the saucepan and boil and stir for a minute.

A simple, healthy and delicious fish soup, it can smell a bit though bolied fish but we love the end result. Not a good idea to use oily fish like salmon, tailor trevally etc. Snapper, flathead work well.

Milt,
 

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Milt, sounds like some of the firm, white-fleshed rock ooglies would go well in this recipe.
 

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Discussion Starter · #3 ·
Yup i think they would.

Enjoy!!!!!
 

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Hi Milt,
Thanks mate. I lived with a Maori girl back in my youth and she made the soup from the heads and backbones of the fish I brought home. it was bloody magnificent and I have never tasted anthing like it since.

Will try your recipie tomorrow night. it sounds lovely.
 

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Discussion Starter · #5 ·
I forgot to mention a little secret of mine, I'm not sure how adventurous you are but what I do is grow fresh chillies or you could buy some and boil 4or 5 in 500ml of olive oil on a low heat until you get a chillie flavour though the oil half an hour or so should do. Pour it into a bottle and add some chillie oil to the soup at the table to your taste. SENSATIONAL especially in winter!!! It great to use for shallow frying chicken etc too.

Milt,
 

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Discussion Starter · #6 ·
obviously chop up chillies so as to release the flavour. Chillie oil and a bit of lemon, oregano, salt and garlic all ground up in a mortar and pestle on steamed veggies or asparagus. Hmmm mouth is watering, time for a midnight snack well almost anyways.
:D
Milt
 
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