Spicy Cajun Fish Broth

Nutrition per serve

Ingredients

• 1pcs carrot
• 1stalk celery
• 300g basa fish fillets
• 50g tomato paste
• 10g Cajun seasoning
• 2pcs wholemeal bread rolls
• 5ml honey
• 500ml (2 cups) boiling water
• 15ml olive oil
• 10g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Quarter the carrot lengthwise and cut into small chunks. Finely chop the celery. Cut the fish into bite-sized pieces and season with salt and pepper. Combine the tomato paste, Cajun seasoning and 1 tsp honey in a heatproof jug. Add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Start soup
   Heat 1 tbs olive oil in a medium saucepan over medium-high heat. Cook the carrot and celery, stirring occasionally, for 7-8 mins until softened.
3. Step 3 — Simmer soup
   Add the Cajun stock mixture to the carrot mixture and bring to a simmer. Reduce the heat to medium. Add the fish and cook, stirring occasionally, for 5 mins or until cooked through. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Bake bread
   Meanwhile, cut the wholemeal rolls in half. Put on an oven tray, cut-side up, and bake for 5 mins or until lightly toasted.
5. Step 5 — Serve up
   Spread the bread with the butter. Divide the fish broth among bowls and serve with the toasted bread. Enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter over a handful of coriander or parsley leaves for a burst of freshness.

Allergens

Milch, Fisch, Sulfit, Gluten, Sojabohnen, Wheat