Chilled Fish Soup

Serves 4


Ingredients:

500g (1lb) unpeeled cooked prawns
2 strips lemon peel
2 bay leaves
2 blades mace
salt and pepper
4 small squid, cleaned and gutted
2 spring onions, green parts only, chopped
4 tomatoes, skinned, seeded and chopped
2 tbsp peeled and chopped cucumber


Method:

• Peel prawns, putting shells, heads and tails into a saucepan. Reserve prawns. Cover with 3¾ cups (940ml) water and add lemon peel, bay leaves, mace and salt and pepper.
• Bring to the boil, then cover and simmer for 30 minutes. Strain stock through a muslin-lined sieve or coffee filter paper. Return stock to rinsed-out pan. Cut squid into thin rings and chop tentacles. Add to pan and cook for 5 minutes. Set aside to cool.
• Stir in spring onions, tomatoes, cucumber and reserved prawns. Season if necessary. Chill soup for at least 1 hour before serving.