Black Lime Fish Soup
Persian-inspired black lime lentil soup with smoky paprika butter. Ready in 40 minutes
Servings: 2
Ingredients
- 200g potatoes
- 1 small white onion
- 1 large garlic clove
- 600ml chicken stock
- 70ml olive oil (plus extra for garnish)
- 2 tsp Baharat spice blend
- 3/4 tsp ground black lime
- Pinch of dried thyme
- 2 skinless white fish fillets (cod, haddock, or another firm white fish)
- 2 tomatoes
Garnish
- Olive oil
- Chopped mint or coriander (or both)
Instructions
- Peel the potatoes and cut into bite-size pieces.
- Finely slice garlic. Cut the onion into medium-sized ¼ moon shape wedges.
- Add oil and chicken stock to a wide-based saucepan. Next, add potatoes, onions, garlic, black lime and 1.5 teaspoons of baharat. Bring to a boil, cover and turn to simmer for 15 minutes.
- Chop tomatoes into bite-sized pieces, followed by fish fillet (fish fillets should be chopped the same size as the potatoes. Raise the temperature to high and just before it starts to boil, cover and turn to simmer for 5 minutes.
- Remove the soup from the heat, stir in the remaining 1/2 teaspoon of Baharat spice and black lime. Taste and season with salt and pepper as necessary.
- Divide the soup between two bowls. Garnish with a drizzle of olive oil, chopped mint or coriander (or both). Serve with bread or flatbread.