I hate waste.
There is a ‘system’ for leftovers in this house.
Humans → dogs/cats → pigs → hens → compost heap
So last week we had hake for dinner which I cooked a la Neven Maguire’s recipe – Hake with Clams, Fennel and Cherry Tomatoes – except it was minus the clams. Let me tell you it was delicious. I had one large piece of hake which was just a little too big for the two of us.
So next day I had a small piece of cooked hake left and some of the wonderful squashed tomatoes (the last of our own crop). Now there was no way this was going to the dogs or cats! Humans come first!
So I decided to try my hand at adapting the recipe and making a soup/chowder with it. I obviously mustn’t have had much faith in my ability as I never took a photo!!!
- 1/4 oz chopped chorizo
- 1/2 onion chopped
- 4 cherry tomatoes
- Pinch sugar
- Pinch paprika
- Dash of rice vinegar
- dash of Olive Oil
- 1 oz butter
- 1.5 oz flour
- 1/2 litre fish stock
- Leftover sauce and fish.
Heat olive oil and fry off the onion and chorizo for about 3 minutes. Add in the cherry tomatoes, sugar, paprika and rice vinegar.
In a separate pan, melt the butter and add in the flour. Cook, stirring continuously for about 2 minutes. Slowly add in the fish stock a little at the time. When all blended in, add the remaining mixture, plus your left over sauce.
Bring to the boil.
I blitzed the soup at this stage, which turned it a lovely creamy pink colour.
Flake in your left over fish and serve with some crusty bread.