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Red salmon soup

I composed this in a hurry from a picture I had seen. The picture actually showed ham, but I misunderstood the pieces as salmon! This is a quick midweek supper with potatoes or couscous, or an unusual starter with chunky granary bread for an informal party. It is easy to double the quantities for 8 guests. In summer it is quite nice cold if there are any leftovers.

  • Total time: 30-40 minutes

Serves: 3

Ingredients

  • About 450g salmon portions or large chunks
    2 tbsp. oil
    1 large onion
    1 clove garlic
    2 red peppers
    A pinch of cayenne or a drop of tabasco (optional)
    2-3 juicy oranges
    A little grated orange zest (max. half an orange)
    1 tin red kidney beens in brine
    250ml fish broth or vegetable stock, not too salty
    A little extra orange juice if necessary to balance the flavour
    A sprinkling of black pepper and/or fresh parsley

    Slice the onion, press the garlic and slice the peppers.
    Soften them a few minutes in the oil in a thick-bottomed saucepan.
    Grate a little orange zest over (not too much, or it will taste bitter). Squeeze the juice from half the oranges and add it to the pan.
    Add the beans and the stock or broth. Bring the pan to a gentle boil.
    Remove tough skin from the rest of the oranges and drop the chunks into the soup with the salmon pieces.
    Add a hint of cayenne or tabasco if you like.
    Cook until the fish is just done, but be careful not to let the orange and peppers get mushy.

    Check the flavour. Depending on how sweet your oranges are, you may need a little more salt, or a hint of dark brown sugar or a little more orange juice. The peppers and the orange flavour should make a rounded balance to counter the richness of the salmon.

    Serve as soon as possible, but it can wait

Method

  1. Slice the onion, press the garlic and slice the peppers. Soften them a few minutes in the oil in a thick-bottomed saucepan.
  2. Grate a little orange zest over (not too much, or it will taste bitter). Squeeze the juice from half the oranges and add it to the pan.
  3. Add the beans and the stock or broth. Bring the pan to a gentle boil.
  4. Remove tough skin from the rest of the oranges and drop the chunks into the soup with the salmon pieces.
  5. Add a hint of cayenne or tabasco if you like.
  6. Cook gently until the fish is just done, but be careful not to let the orange and peppers get mushy.
  7. Check the flavour. Depending on how sweet your oranges are, you may need a little more salt, or a hint of dark brown sugar or a little more orange juice. The peppers and the orange flavour should make a rounded balance to counter the richness of the salmon.
  8. Turn off the heat and serve as soon as possible.

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