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Hake and Onion Soup      HT   SP  South African  100mins


Serves 4       Hot   Fish   Soups   Light Main Course   S. Africa



4 Onions, sliced

6 tbsp Olive Oil

1.2L./40fl.oz. Water

A Bouquet Garni

Salt and White Pepper

4 thick Hake Cutlets

4 2.5cm/1-inch slices French Bread

2 Garlic Cloves, halved




1. Heat half the olive oil in a large saucepan, add the onions and sauté  until lightly browned.


2. Add the water, bouquet garni, salt and pepper, bring to the boil, then cover and simmer over a medium heat for 15 minutes.


3. Add the fish, re-cover,  reduce the heat to very low and simmer for one hour.


4. Just before serving, heat the remaining olive oil in a large frying pan, add the bread slices and fry until brown and crispy on both sides.


5. Remove the bread from the pan, drain briefly on kitchen paper then rub each slice with half a clove of garlic.


6. To serve, remove the fish from the pan with a slotted spoon,  arrange in beep soup bowl then top each piece of fish with a slice of fried bread. Adjust the seasoning of the soup if necessary, then pour over the fish. Serve immediately.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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