I had to share this. Made for the pot, rather than the soupmaker, it’s a delicious way to go if you’ve a little more time to spend over your recipes. It makes for a great winter soup and is fabulous for using up some leftover ingredients. I will adapt it at some point for the soupmaker, but in the meantime, just over half an hour on the stove and this will delight everyone who enjoys an unusual taste and flavour combination.
Great for larger groups of guests.
Cod and Chorizo Soup
Ingredients
- 2 Tablespoons Olive Oil
- 2 Cloves of Garlic Crushed
- 300 g Cod
- 100 g Onions Sliced
- 1 Red Chilli Deseeded, and Crushed or Sliced
- 2 Basil Leaves Chopped, or 1 Teaspoon of Basil
- 300 g Chorizo Sausage Sliced or Cubed
- 1000 ml Tomato Passata
- 500 ml White White
- 500 ml Water
- 75 g Long Grain Rice either Basmati or Wild
- 400 g Tin Cooked Red Kidney Beans Drained
- Salt and Pepper to taste
- 1 Lemon Thickly Sliced
- Parsley
Instructions
- For this recipe, we need to cook the fish and the sausage if you don't use pre-cooked. Heat your soup pan on a moderate heat and pop in your onions, olive oil, with the garlic, chillies and basil. I like a tiny touch of salt and pepper in at this stage too.
- When you've lightly fried the flavour ingredients, add the sliced chorizo and let it cook until the sausage is browned. If you've used a pre-cooked version, you don't have to worry about this stage too much. Add more olive oil if you need to.
- When the sausage is browned, add the wine, water, passata, rice, kidney beans and salt and pepper to taste, and bring to the boil. Then, add your cod, then let the soup simmer until all the ingredients and especially the rice, is cooked. I like my rice soft, but if you like yours al dente, keep an eye on your soup closely. If your soup is slightly too thick for you, add a little more water until it's the consistency you like.
- Serve with Lemon Slices or Parsley on the top.
Alex Fagan says
I have just downloaded your book looking forward to making some of the soups