Denise says:
I love this colourful hearty soup; a complete meal all in one pot! Ideal for a winter’s evening with some crusty bread making the perfect comfort meal. For a vegetarian option, substitute the smoked haddock with cubes of roasted butternut squash or even pumpkin – if in season.
Originating in New England, USA, the classic recipe was made with seafood and milk/ cream but I have kept it parev and have included a kosher smoked fish.
Preparation Time: 15 minutes plus 20 minutes
Cooking Time: 35 minutes
Serves: 6 people`
Ingredients:
3 red peppers – cut in quarters and deseeded4 tablespoons olive oil
4 cloves garlic –peeled and finely chopped
2 large onions- peeled and finely chopped
6 spring onions – trimmed and roughly chopped
1.5 litres vegetable stock
1 red chilli – de seeded and very finely chopped
500g frozen sweet corn
500g smoked haddock-skinned and cut into cubes
Sea salt and freshly ground black pepper – to taste
Garnish: Sprigs of Fresh Coriander
Method
1) Pre-heat the grill to its highest setting.2) Place the peppers on a baking tray. Drizzle 2 tablespoons olive oil over the red peppers.
3) Grill the peppers for about 10 minutes or until the skins have blackened and blistered. Remove and transfer the peppers to a dish. Cover and leave for 20 minutes to cool.
4) Heat the remaining olive oil in a deep saucepan. Sauté garlic, both onions and chili until soft.
5) Add the stock, sweet corn and bring to the boil.
6) Remove the skins from the peppers. Cut into cubes.
7) Stir in the smoked haddock and red peppers. Bring to the boil and simmer for 10 – 15 minutes until the fish is cooked.
8) Season to taste.
To serve the stylish way: Ladle the soup into warmed bowls and garnish with sprigs of coriander.