Fish Soup and Bread Recipe
Created with Good Friday in mind for Easter 2025, I produced a fresh fish soup dish and a fresh loaf of bread, symbolising a time in the Bible when Jesus shared loaves of bread and fish to people.
Perfect for the autumn weather, a cold day or if you just want a hearty homemade light meal.
Ingredients:
SOUP
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1 trout
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400g fresh raw prawns
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2 litres of water
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4 thin green chillies
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1 red onion (sliced)
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1 chopped garlic clove
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Seasoning: grounded white pepper, 2 knorr cubes, salt, curry powder & fish seasoning.
Ingredients:
FRESH BREAD
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500g strong bread flour
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7g fast acting yeast
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2 tbs salt
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1 minced garlic clove
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2 tablespoons of pumpkin seeds,
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2 tablespoons of milk (for the top of the bread)
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Sesame seeds (for the top of the bread)
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1 tablespoon vegetable oil
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some water for binding (add gradually) and;
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Extra flour for dusting and kneading.
Step by step recipe guide:
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Protein first! Use a sharp knife to cut the trout into 4 portions and put in a mixing bowl. Season with pink Himalayan salt, fish seasoning and ground white pepper. Please also add seasoning to the belly of the fish. Use the same seasoning for the prawns too and set aside.
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Bread next! In a mixing bowl add strong bread flour, yeast, minced garlic clove and mixed together. After combining, gradually add 1/4 cup of water along with the pumpkin seeds, salt and vegetable oil.
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It's time to knead your dough. Dust a pastry mat with bread flour and knead the dough for up to 10 minutes using the palm of your hands. Then, punch a hole into it, put it back into the mixing bowl and place a wet cloth over for it and set aside for 1 hour.
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Put greaseproof paper onto a baking tray, place the seasoned trout on it and bake in the oven for 15-20 minutes at electric mark 180 degrees or gas mark 4 or 6.
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Now for the soup! Into a stock pot add 2 litres of cold water, chopped green thin chillies, 1 sliced red onion, 1 chopped garlic clove, 2 knorr cubes, salt, curry powder and fish seasoning and allow to boil for 10 minutes at mark 6 on an electric hob.
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Put the dough into a baking tin and allow to bake at 180 degrees for 35-40 minutes.
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Soup next steps: add the prawns and then the cooked trout into the stock and then allow the mixture to fuse and cook together for about 7-10 minutes at a low heat. Then your soup is ready to be served!
Extra points:
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For a fuller and more risen loaf of bread, prove for 1 hour (as I did), punch a hole in it and set aside for an extra 1 hour before putting it in the oven for 35-40 mins.
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The soup was started off at and maintained at mark 6 on an electric hob.
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The bread was baked at 180 degrees (approx.).
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The fish roasting was started off at roasted at 180 degrees and then the heat was increased half way through.
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Use a toothpick or a small sharp knife to devein the prawns before seasoning then cooking.
Note: allow up to 3 hours to recreate this dish. If you just want to make the soup, 45 minutes should be enough.
