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Chunky Broth with Poached Fish

Appetisers & Sides

Main Ingredient: White Fish
Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 6
Recipe by: Le Creuset

Ingredients

Olive oil, to drizzle
3 shallots or baby red onions, peeled and quartered
5ml chilli paste
70g tomato paste
10 - 15g smoked paprika
3 garlic cloves, peeled and thinly sliced
2 x 400g tinned cherry tomatoes
1 Litre chicken stock
Sea salt and freshly ground black pepper, to season
6 x 100g hake (skin off) or other suitable white fish
Juice and zest of 2 limes, plus extra to serve
Fresh coriander, to serve
Charred tortilla wraps

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Main Ingredient: White Fish
Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 6
Recipe by: Le Creuset

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Method

Heat a Le Creuset 28cm Signature Round Casserole over a medium heat. Drizzle with olive oil and sauté the shallots until golden.

Add the chilli paste, tomato paste and paprika and sauté until fragrant. Add the garlic and sauté for a further 2 minutes.

Add the tinned tomatoes and stock and bring to the boil, stirring. Reduce the heat and simmer for 20 minutes. Season to taste.

Season the hake portions and gently drop into the simmering broth. Cook for 5 minutes until the fish is just cooked through. Turn off the heat, season to taste and finish off the broth with the juice and zest of the limes. Serve immediately, ladled into Le Creuset Cereal Bowls with charred tortilla wraps and coriander.