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  • Grilled Soup
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    By Andreas Viestad

    Grilled Soup

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    Servings: 4

    PREPARATION:

    • 1

      Light a charcoal grill. Mix together the salt and juice in a casserole that is large enough to hold all the ingredients and bring to the boil.

    • 2

      Place the shell and fish bones in a fish basket and grill for around 4-6 minutes on both sides until they start to turn brown.

    • 3

      Grill the tomatoes, fennel and celeriac until tender and the tomatoes start to collapse. Place on one side and keep the fennel and celeriac warm.

    • 4

      Place the bones and shell in a saucepan and boil in the stock for 10 minutes. Sieve the stock into a blender along with the tomatoes. Blend until the soup is smooth and pour back into the (cleaned) saucepan. Heat and add salt and pepper to taste.

    • 5

      Season the pieces of fish with salt and pepper and grill for a few minutes on each side until they are nice and brown and the meat starts to fall away when you prick it with a fork.

    • 6

      Arrange the fish and vegetables decoratively in bowls. Pour the hot soup over them and serve.

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  • Servings: 4

    PREPARATION:

    • 1

      Light a charcoal grill. Mix together the salt and juice in a casserole that is large enough to hold all the ingredients and bring to the boil.

    • 2

      Place the shell and fish bones in a fish basket and grill for around 4-6 minutes on both sides until they start to turn brown.

    • 3

      Grill the tomatoes, fennel and celeriac until tender and the tomatoes start to collapse. Place on one side and keep the fennel and celeriac warm.

    • 4

      Place the bones and shell in a saucepan and boil in the stock for 10 minutes. Sieve the stock into a blender along with the tomatoes. Blend until the soup is smooth and pour back into the (cleaned) saucepan. Heat and add salt and pepper to taste.

    • 5

      Season the pieces of fish with salt and pepper and grill for a few minutes on each side until they are nice and brown and the meat starts to fall away when you prick it with a fork.

    • 6

      Arrange the fish and vegetables decoratively in bowls. Pour the hot soup over them and serve.

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