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INGREDIENTS:
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2 lbs white fish
1 clove garlic
4 leeks
4 potatoes
2 onions
2 tablespoons cooking oil
Juice of 1 lemon
4 bay leaves
1 wine glass Stone's Original Ginger Wine
Salt and pepper to taste
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Place the fish in 11/5 pints cold water with bay leaves, salt and pepper. Bring
slowly to the boil and simmer for 10 minutes. Remove the fish from the stock and flake
with a fork, carefully removing all bones. Peel and slice the onions and fry gently until
transparent.
Chop finely the garlic and add to the onions. Prepare the potatoes and leeks and chop
into small pieces. Add these to the fish stock together with the flaked cod, onions and
garlic. Continue to simmer gently for 1 hour stirring occasionally.
Add the Stone's Original Ginger Wine and lemon juice and mix well. Taste for seasoning and serve
garnished with chopped parsley.
This soup is a meal in itself and should be served with light accompanying dishes. It
is ideal on its own for a light supper.
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