Grilled Soup

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.