Despite the long list of ingredients, this is a truly simple, inexpensive
soup with an exotic flavour (make a double lot as it tastes even better the day after). You can use fresh fish, and by adding mussels, scallops and prawns it can become a whole meal.

• 400g smoked fish
• 1400 ml fish or vegetable stock
• 1 chopped onion
• 3 sticks chopped celery
• 1 chopped leek
• 1 clove garlic, chopped
• 2 Tablespoons finely chopped parsley
• 1 Tablespoon tomato paste
• 1 Tablespoon Persian Rub
• Zest of an orange, finely chopped
• 1 Tablespoon flour
• 1 large potato, diced
• ½ cup cream

Fry onions, celery, leek, and garlic with Persian Rub. Add potatoes, fish (broken into small pieces) tomato paste, & orange zest. Fry for a minute or two. Sift flour over and stir to amalgamate, add stock, parsley and potato.

Cook until potato is really soft (30 minutes). Add cream, warm through & serve. You can whiz this soup to mush it all up or eat it chunky.

Learn to Barbeque better with Raymond’s BBQ Gourmet cooking classes. Lessons to enhance your technique, expand your knowledge and spice up your social life! Go from Zero to Barbecue Hero in the Basics Course. Expand on your abilities in the Extensive BBQ Course. Not just recipes, but master the tools, techniques and tastes and you’ll be grilling a threecourse gourmet meal on your BBQ in just five 3 hour lessons or in an intense weekend course.

Click here to learn about courses

Click here to print recipe