This incredible herb and spinach soup is a twist on the extraordinary herby fish chowder that Eva first made for me in Oslo. It’s a big favourite and I finally took the time to take a photo!
2 cups fresh parsley
1 cup fresh tarragon or dill
1 cup fresh basil
½ cup fresh thyme
2 cups frozen spinach
3 cups water or 2 cups water, 1 cup stock (no salt)
1 medium brown onion, chopped
1 medium red onion, chopped
1 medium garlic clove, chopped
1 teaspoon ground black pepper
1 teaspoon red chilli flakes
3 tablespoons olive oil
Fillets of whatever fish you prefer!
In a large saucepan, heat olive oil on a low/medium heat and gently sauté onions and garlic until soft and starting to brown.
In a large, non-stick frypan heat a little olive oil on a medium/high heat and fry the fish gently till cooked to your taste.
Add the frozen spinach to the saucepan with a little of the water (or stock) and put the lid on to thaw.
In a blender, blend all the herbs with 1 cup of the water until you have a smooth paste.
Add the herbs, pepper and chilli (to taste) to the pot, cover and simmer for about 3 minutes – it doesn’t need long!
Blend the soup with a hand blender and place individual serves in a bowl and top with the fish.
It’s a cracker meal, worthy of a shimmy for sure!!