Fish soup paprika
500gm white fish,5 cups water,45 gm butter,1 chopped onion,1 crushed garlic clove,1 tsp paprika, 1 chopped and peeled tomato,2 potatoes cut into matchsticks, salt and pepper, extra paprika
Filet the fish and cut the flesh into small pieces. Simmer the head, tail, bones and skin in the water to make a stock. Strain and reserve. Melt the butter in a saucepan ad sauté the onion and garlic for 5 minutes. Add the tomatoes, potatoes and 5 cups of reserved fish stock. Seasoning with salt and pepper. Simmer for 20 minutes. Adjust the seasoning and serve sprinkled with extra paprika.
Creamed crab soup
100 gm butter,1 finely chopped onion,1 stick of finely chopped celery,1 tbsp plain flour,1 cup water,3 cups milk,1 cooked and sieved potato, salt and pepper, 1 tbsp lemon juice, ½ cup white wine,50 gm fresh crab meat, ½ cup cream, chopped chives
Melt the butter in saucepan and sauté the onion and celery for 5 minutes. Add the flour, cook for 5 minutes, and then slowly stir in the water and milk. Bring to the boil, stirring all the time. Add the potato, season with salt and pepper and simmer for 5 minutes. Remove from the heat and add the lemon juice, white wine and half the crab meat. Rub through sieve in blender. Add the rest of the crab-meat and the cream and heat through, but do not allow boiling. Serve garnished with chives. If you do not want creamed soup, omit the blending process.
1 tbsp butter, 1 sliced onion, 4 cups stock, 2 cups grated potatoes, salt and pepper, 1 tbsp chopped parsley, croutons
Melt the butter in saucepan and sauté the onion until brown. Add the stock and potatoes, seasoning with salt and pepper. Cook for 20 minutes. Sprinkle it parsley and serve with croutons.