Chapino
(Italian Fish Soup)
Ingredients:
- 1 onion, chopped roughly
- teaspoon garlic stock powder
- 2 tablespoons soya oil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoran
- 400 gram can of tomato puree
- 1 tablespoon wine vinegar
- one 2kg rainbow trout
Method:
- Cook the whole fish, including head, with 500 millilitres of cold water in a pressure
cooker. Cook just untilthe pressure valve starts rocking. Then remove the cooker from heat.
As soon as the pressure cooker safety valve has opened, pour the liquid only into a stainless
steel bowl. add all other ingredients except the tomato puree, oil, and onion, and cover the stainless
steel bowl with a dish or other cover to retain stock's steam and heat
- Carefully place the steaming fish into a well-cleaned, detergent-free sink, allow to cool, and then remove
all flesh from bones, and add to mixture of stock and other ingredients.
- In cold oil, fry the chopped onion just until singed, and then add the onion to the mixture of stock plus fish
- Add the tomato puree
- Heat, stirring constantly, until the mixture just starts to boil
Recipes List
Taupo and Tongariro Daily Fishing Report
superfly.co.nz