THIS is a delicious, healthy broth (with the added bonus of being ready in under ten minutes). Just serve with some thick-sliced crusty bread for a simple, midweek main course.
Serves four1 onion, finely diced
1 large carrot, peeled and diced (small)
1/2 leek (the green part), finely sliced
2 garlic cloves, crushed
1 litre fish or shellfish stock
1 punnet cherry tomatoes, quartered
200g cooked smoked fish fillets (salmon, trout or mackerel), flaked
a handful fresh peas (frozen ones are fine)
a selection of chopped fresh herbs (chives, chervil, dill or tarragon – or even a wee bit of each would be good)Soften the onion, carrot, leek and garlic in a little oil for about five minutes then add the hot stock. Bring to the boil for approximately two or three minutes then add the tomatoes. Heat for a further minute and, just before you are ready to serve, add the fish, peas and herbs, and then season.
• Jacqueline O'Donnell is head chef at The Sisters restaurants in Glasgow's West End (
www.thesisters.co.uk)
The full article contains 186 words and appears in Scotland On Sunday newspaper.
