6 - 8
How to cook South African Haddock and Orange Soup
- 3 pounds haddock fillets
- Water to cover
- 2 tablespoons butter
- 1 fresh red chile, such as serrano or jalapeno, seeds and stem removed, minced
- 1 1/2 cups sliced carrots
- 1 cup chopped onion
- 1/2 cup fresh orange juice
- 1 teaspoon grated orange zest
- 1/2 teaspoon freshly ground white pepper
- 1/4 cup dry sherry
- 1/2 cup cream
- 1/2 teaspoon salt
- Minced coriander leaves and julienne strips of orange rind for garnish
- Place the fish in a large skillet, cover with water, and poach for 25 to 35 minutes, until the fish flakes easily. Remove the fish from the water, flake the fish, and set aside, reserving the poaching liquid.
- Heat the butter in a saucepan and add the chile, carrots, and the onion and saute for 3 minutes. Stir in the reserved poaching liquid, orange juice, zest, and pepper. Cover and simmer for 15 to 25 minutes, or until the carrots are soft. Remove the pan from the heat, uncover, and allow it to cool for a few minutes.
- Pour the contents of the saucepan into a food processor or blender and puree the mixture. Return the pureed mixture to the saucepan and add the reserved fish, sherry, cream, and salt. Heat the mixture slowly to avoid boiling the cream. If the mixture seems too thick, add a tablespoon or more of milk.
- Serve in warm bowls, topped with minced coriander leaves and julienne strips of orange rind.
South African cooking has incorporated many cooking styles, including Cape Malay and Asian, thus accounting for the spices and chiles in some recipes. The rich fishing waters provide a variety of fish and seafood. Serve the South African Haddock and Orange Soup with warm Roti bread (Roti is the Malay word for bread).
This recipe for South African Haddock and Orange Soup serves/makes: 6 - 8
The South African Haddock and Orange Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Haddock
Preparation Method: Soup/Stew