Spicy Carrot & Coconut Soup With Hake Bites By Maxine Schuiling

Crispy Peas:

1. Heat up a pan with some olive oil and butter. Rinse and dry peas. Once hot, fry in a pan for 3-4 mins, tossing regularly and seasoning well.

Soup:

1. Chop carrots up and put in a pot with a will. Bring to a simmer, add spices and seasoning and allow to simmer for 45 minutes. It is done when carrots are soft enough to stick a knife into. Using a stick blender or a regular blender, blend until smooth. Adjust seasoning and spices to taste.

Crumbed Hake medallions:

1. In a bowl combine all your sourdough crumb ingredients. Beat your egg in a bowl, slice up your hake medallions (from frozen is fine), and then dip your medallions into your egg mix and then straight into your crumb. Heat up a pan with some butter and 1 tsp olive oil. Transfer all your crumbed hake pieces to the pan and cook on medium heat for 10 mins.
2. Serve your hake medallions and extra crumb pieces on top of your soup with your crispy peas and optional extra fresh toppings. Also, toast some more sourdough to use as a spoon for your soup. Yum!