Ingredients
| 300g smoked fish (I used mackerel) | |
| 500ml chicken stock | |
| 2 tablespoons olive oil | |
| 1 large leek, sliced | |
| 2 cloves garlic, thinly sliced | |
| ½ bunch coriander, leaves and stems | |
| pinch chilli flakes | |
| 1 teaspoon sweet smoked paprika | |
| 2 medium potatoes, peeled and cut into 1cm dice | |
| 1 teaspoon sea salt | |
| 1 x 400g can tomatoes | |
| 1 tablespoon tamarind paste |
I love the delicate smoked flavour the fish imparts here and the sour sweetness of the tamarind – but vary the tartness to taste by adding another tablespoon of tamarind paste if you love it or omitting altogether if you prefer.
Instructions
| 1. | Flake the fish into large chunks. Put the fish skin (if any) in a pan with the chicken stock and simmer until ready to use. |
| 2. | Strain before adding to the soup. |
| 3. | In a saucepan, heat the oil and fry the leek with the garlic until soft. |
| 4. | Chop the coriander stems and add to the leeks along with the chilli flakes and smoked paprika and cook for a minute, then add potatoes and salt and stir to coat. |
| 5. | Add the tinned tomatoes, tamarind paste and the strained chicken stock. |
| 6. | Cook for 15-20 minutes until the potatoes are tender. |
| 7. | If the soup needs a little thinning, add extra water or stock to the pan. |
| 8. | Add the flaked fish, cook for 5 minutes, add the chopped coriander leaves and serve with bread. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
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