While preparing it I saw similarities to preparing a British fish pie or making the British breakfast dish Kedgree. This soup is a somewhat leaner version of the two.
The kind of smoked yellow fish like haddock is not available here. I had to go to prepare a piece of smoked halibut. The lady fishmonger looked a bit surprised, when I told her I was going to cook that piece of fish in some milk. She had never heard of that kind of method.
recipe for 2:
250 g smoked halibut
1 large white onion
2 bay leaves
350 ml milk
1 tsp ground pepper
100 g quinoa
250 ml salted water
200 g Baby spinach
1 small leek
2 cloves of garlic
1 small can of sweet corn
1/2 bunch of chives
1 tbsp olive oil
600 ml veg stock
salt and pepper
Cook the quinoa in the salted water for 10 min on low heat, open and set aside for 5 more min.
Heat the milk with a peeled and halfed onion, the bay leaves and the pepper and set the fish in, simmer for 3 min and let it rest for 5. Get the fish out and drain the liquid in a bowl.
Make the veg stock.
Season.
Fineley slice the leek and chop the garlic. Saute them in the olive oil until the leek turns a bit soft.
Add the sweet corn and milk and veg stock, Cook for 5 min.
Add the washed and chopped spinach and the quinoa. Heat up and serve with the flaked fish and some chives on top.
