- Cooking

Super Fishy Soups

Despite being an Island Nation, if it isn’t battered and served with chips, we eat relatively little fish. Spain, Portugal and Sweden are the biggest fish fans and it’s some of their techniques that have influenced our ‘super fish soups’ this week. Enjoy these truly healthy, truly tasty fishy reflections.


Swedish Fish Soup


Use about 500g of skinless fresh salmon cut into 2cm cubes. Peel and similarly cube 3 or 4 potatoes, 1 onion, 1 carrot and 1 shiny red pepper.

Soften the onion, pepper and carrot in half butter and oil, with 1 tsp of ground fennel seeds. After 6 or 7 minutes, add the potatoes and 1tbsp of Classic English Mustard before pouring 650ml of fish stock into the pan.

Bring this to the boil and simmer for 10 minutes, then add the salmon, 250ml of double cream and 2 or 3 good shakes of our thick, rich Tomato Ketchup. As this simmers, chop a few sprigs of parsley to sprinkle into the soup. As the salmon begins to break (about 10 minutes, tops), turn the heat off and let it rest for 5 minutes before serving – njut av (enjoy).

Spanish Fish Soup


This Spanish soup has a spicy hit of Mexico to finish its tomato base.

Cube 600ml of firm white fish – cod or monkfish or both. Put this with a few juicy prawns (optional) into a bowl with the juice of 2 limes and a chopped bunch of coriander. Stir this together and set the bowl aside.

Finely slice and dice 1 red pepper to soften in butter for 7 minutes before adding 2 grated cloves of garlic and 2 tsp of dried oregano. Now add 1 can of chopped tomatoes, 300ml of water, a vegetable stock bouillon and 4 generous tbsp of smoky chilli in the form of our Chipotle Ketchup.

Boil this rapidly for 3 minutes before reducing to a gentler simmer as you add the fish and any juices from the bowl (keep the prawns aside). Cook this for 5 minutes before adding the prawns for 5 minutes more. Let the soup rest for a few minutes before serving.

Disfruta tu sopa (enjoy your soup).

Portuguese Tuna Soup


Slice 1 onion and 1 leek to soften in oil for 5 minutes before adding 400g of peeled cubed potatoes (roughly 3 to 4 ml cubes). Add 1 tsp of paprika, 4 good tbsp of Chilli Ketchup and 4 amazing tbsp of Tomato Ketchup before pouring in 1.5 Ltr of vegetable stock and simmer for 10 minutes.

Whilst this is simmering slice 2 or 3 roasted red peppers (from a jar) and skin, deseed and quarter 4 lovely tomatoes. Add these to the simmering broth.

Pull the pan off the heat whilst you now cube 400g of fresh tuna steak. Quickly fry the tuna in a little oil with a sprinkle of dried mixed herbs and a pinch of salt. After 2 minutes add the fish to the broth then simmer everything together for 5 minutes.

Lift the fish and potatoes from the broth, placing them in a serving bowl.

This is the best bit – pour 2 glasses of Port, drink one and pour the other into the liquid. Bring the broth to a rolling boil to reduce it slightly for 10 minutes, season then pour it over the fish and potatoes and serve.

Aproveite sua sopa (enjoy your soup).

Ordered, Delivered, Enjoyed



Enjoy the Taste of Stokes

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