Eastern Shore Sun

BOUNTY SEAFOOD at the Wharf at Bellerive is doing a terrific job.

Well, I needed comfort food, so decided to make a fish soup for my visitors. I picked up some fresh monkfish and toddled off home to work out what was left in the paddock to add into the soup. Some pinkeyes and spinach, plus some basil and parsley - easy.

You will need 250 gms of fish (make sure it is a fish that will keep its texture - monkfish is great, as is trevalla), half a bunch of English spinach, four pink eyes and 2 cans of chopped tomatoes.

Chop the fish into bite sized chunks, add 2 tbsp chopped garlic, mix well, and leave covered, overnight in the fridge.Sear the fish off in a pan with olive oil spray, then lower the heat and add tomatoes, chopped fresh basil and parsley, and shredded spinach. Simmer on low heat for about half an hour while you steam the pinkeyes.

Have some seafood stock on hand if you need extra fluid. Roughly chop the pinkeyes and add them to the soup - serve with crusty fresh bread! And if you would prefer this soup as a main, just add more fish.

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