Onion Soup with steamed fish
for 4 people
NZ Herald
By Paul Jobin
Ingredients
| 1 | Onion, thinly sliced |
| 2 Tbsp | Cooking oil |
| 1 | Red onion, thinly sliced |
| 1 | Leek, washed and finely sliced |
| 4 | Spring onions, sliced on the bias |
| 55 g | Mild mustard |
| 225 ml | Red wine |
| 4 Tbsp | Worcestershire sauce |
| 1 Tbsp | Fresh thyme, leaves |
| 1 ⅓ Ltr | Chicken stock |
| 500 g | Fish fillets, cut into thin strips (goujons) |
| 3 Tbsp | Curry powder |
Directions
- In a large saucepan heat the oil. Add brown and red onions with the leek and saute.
- Add the spring onion, wilt, then add the mustard, red wine and Worcestershire sauce. Simmer for 10 minutes.
- Add the thyme and stock, simmer for another 30 minutes until reduced by a quarter.
- In a steamer, whisk the curry powder into the water, bring to the boil and steam the goujons for 3-5 minutes.
- Put the sauted onions in heated bowls and place the fish on top. Pour in the soup liquid and serve.