Hake and Onion Soup     

 

Serves 4      

 

Ingredients

4 Onions, sliced

6 tbsp Olive Oil

1.2L./40fl.oz. Water

A Bouquet Garni

Salt and White Pepper

4 thick Hake Cutlets

4 2.5cm/1-inch slices French Bread

2 Garlic Cloves, halved

 

Instructions

1. Heat half the olive oil in a large saucepan, add the onions and sautÈ  until lightly browned.

2. Add the water, bouquet garni, salt and pepper, bring to the boil, then cover and simmer over a medium heat for 15 minutes.

3. Add the fish, re-cover,  reduce the heat to very low and simmer for one hour.

4. Just before serving, heat the remaining olive oil in a large frying pan, add the bread slices and fry until brown and crispy on both sides.

5. Remove the bread from the pan, drain briefly on kitchen paper then rub each slice with half a clove of garlic.

6. To serve, remove the fish from the pan with a slotted spoon,  arrange in beep soup bowl then top each piece of fish with a slice of fried bread. Adjust the seasoning of the soup if necessary, then pour over the fish. Serve immediately.