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Babette's Lemon grass, Ginger and Ras el Hanout Salmon Soup

Babette's Lemon grass, Ginger and Ras el Hanout Salmon Soup

Lemon grass, Ginger and Ras el Hanout Salmon Soup

This makes for 8 people, or for 4-5 with left overs for next day lunch.

People “fight” over left overs of this in my house

When I cook this mid week, I only use 1 Salmon side

Make a paste of

1 stalk of lemon grass

1 thumb like length of fresh ginger

3 garlic cloves

(I used the Cuisinart Spice grinder, adding a little water to the ingredients to help things move around to form the paste)

In a large Sauté pan, brown

2 sliced onions or 3 bananas shallots

4 or 5 celery branches, cut up small

1 or 2 leeks, cut up small

When it has started to colour, add the lemon grass paste, stir and coat all in it

Add 2 tins of chopped tomatoes

3 Tbsp of Ras el Hanout, (I make my own, and can supply the recipe)

500ml of fish stock

1 Tbsp of shrimp paste

2 Tbsp of fish sauce

Bring to a simmer, lid on, for 15 to 30 minutes.

Prepare some salmon chunks

Take 1 or 2 Salmon side, skin it and cut up in 1” cubes

(I use the Sainsbury's ones as they are from Scotland and not Norway, who uses antibiotics in their pens)

30 minutes before eating

Steam some new/small potatoes

(I cooked mine waterless in a Demeyere saucepan)

10 minutes before eating

Add 500ml double cream to the “soup”

Add 300g of frozen peas

Stir, taste, season if needed

Add the salmon chunks, and cook for 3 to 4 minutes

Serve in a bowl with a few potatoes.

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