Nathan Outlaw’s Red Gunard Soup

Ingredients

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Ingredients

  •   2 gurnard, about 700–800g each, scaled, gutted, filleted and pin-boned
  •   Light rapeseed oil for cooking
  •   2 white onions, peeled and chopped
  •   2 carrots, peeled and chopped
  •   1 red chilli, deseeded and chopped
  •   1 red pepper, cored, deseeded and chopped
  •   10 ripe tomatoes, chopped
  •   4 garlic cloves, peeled and crushed
  •   1 tbsp good quality tomato purée
  •   1 bay leaf
  •   1 rosemary sprig
  •   1 Finely pared zest and juice of orange
  • g fish stock
  • g samphire,washed and trimmed
  • g small orange, peel and pith removed, segmented
  •   Cornish sea salt and freshly ground black pepper

Method

  • 1

    Step 1

    Heat a medium-large saucepan over a medium heat.
  • 2

    Step 2

    When hot, add a drizzle of oil, then the onions, carrots, chilli, red pepper and garlic.
  • 3

    Step 3

    Cook for 5 minutes to soften, stirring every minute to avoid the vegetables catching.
  • 4

    Step 4

    Next add the fish bones and heads, along with the tomato purée, and cook for another 5 minutes, stirring again every minute.
  • 5

    Step 5

    Now add the tomatoes, bay leaf, rosemary sprig and orange zest and juice.
  • 6

    Step 6

    Cook for a further 5 minutes, giving the mixture a good stir every couple of minutes.
  • 7

    Step 7

    Pour in the fish stock and bring to a simmer.
  • 8

    Step 8

    Lower the heat and cook for 20 minutes.
  • 9

    Step 9

    Pass the soup through a mouli or a large potato ricer into another saucepan. (If you don’t have a mouli or potato ricer, you can blitz the soup in a blender, then pass it through a sieve but you won’t achieve quite the same clarity.)
  • 10

    Step 10

    Taste the soup and correct the seasoning with salt and pepper. Keep warm over a low heat.
  • 11

    Step 11

    To cook the samphire, add to a pan of boiling water, bring back to the boil and cook for 1 minute, drain and keep warm.
  • 12

    Step 12

    To cook the fish, heat a non-stick frying pan over a medium heat. When hot, add a little oil and place the fillets in the pan, skin side down.
  • 13

    Step 13

    Cook for 3 minutes until the skin starts to crisp up, then flip the fish over and cook for a further minute.
  • 14

    Step 14

    Take off the heat, keeping the fish in the pan to finish cooking in the residual heat as you serve up the soup.
  • 15

    Step 15

    Divide the soup between warmed soup plates, scatter half of the samphire in the centre and place the fish on top.
  • 16

    Step 16

    Finish with the remaining samphire and a few pieces of orange.
  • 17

    Step 17

    Serve at once.

Ingredients

  • 2 gurnard, about 700–800g each, scaled, gutted, filleted and pin-boned
  • Light rapeseed oil for cooking
  • 2 white onions, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 red chilli, deseeded and chopped
  • 1 red pepper, cored, deseeded and chopped
  • 10 ripe tomatoes, chopped
  • 4 garlic cloves, peeled and crushed
  • 1 tbsp good quality tomato purée
  • 1 bay leaf
  • 1 rosemary sprig
  • 1 Finely pared zest and juice of orange
  • 1000 g fish stock
  • 200 g samphire,washed and trimmed
  • 1 g small orange, peel and pith removed, segmented
  • Cornish sea salt and freshly ground black pepper