Our recipes

Ingredients

(For 4-6 servings)

• Femeg haddock, plain (about 125 g per serving of soup; 2–3 packs for the whole vegetable soup)
• 6 carrots
• 5 to 6 peppers
• 2 to 4 onions
• 2 to 4 garlic cloves
• 500 g to 700 g tomatoes
• Parsley
• 250 ml vegetable stock
• 1 lemon
• Olive oil, to brush over the vegetables
• Rapeseed oil for frying the fish
• Spices to taste. Our recommendation: sweet paprika, salt, pepper, herbes de Provence and chilli flakes.

Preparation

Leave the haddock fillet portions to thaw for 20–30 minutes, rinse under cold water and pat dry. Cut the fillet portions into slightly smaller pieces. Drizzle with lemon juice, then season with salt and pepper.

Wash the vegetables thoroughly and cut them into slightly smaller pieces. Place the prepared vegetables in an ovenproof dish coated with olive oil (using two dishes if necessary to accommodate the volume) and brush with olive oil. Bake at 180 °C for approx. 80 minutes.

If the vegetables are divided between two dishes, swap the top and bottom dishes halfway through the baking time. Check and stir every 10 minutes.

Place the prepared haddock fillet portions in a frying pan with hot oil and fry over a medium heat for approx. 6–8 minutes, turning carefully.

Once the vegetables are cooked through, transfer them to a large saucepan. Cook over a medium heat, adding vegetable stock and seasoning as you go, stir well and purée at the end.

Serve warm and garnish with parsley and chilli flakes to taste.

Bon appétit!