and Onion Soup
South African 100mins
Light Main Course S.
tbsp Olive Oil
and White Pepper
thick Hake Cutlets
2.5cm/1-inch slices French Bread
Garlic Cloves, halved
Heat half the olive oil in a large saucepan, add the onions and sauté
until lightly browned.
Add the water, bouquet garni, salt and pepper, bring to the boil, then cover and
simmer over a medium heat for 15 minutes.
Add the fish, re-cover, reduce the
heat to very low and simmer for one hour.
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.
Remove the bread from the pan, drain briefly on kitchen paper then rub each
slice with half a clove of garlic.
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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