SPICY CARROT & COCONUT SOUP WITH HAKE BITES BY MAXINE SCHUILING - Sea Harvest : Sea Harvest
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SPICY CARROT & COCONUT SOUP WITH HAKE BITES BY MAXINE SCHUILING

Wholesome and hearty Soup, perfect for the winter. Created by Maxine Schuiling!


Use these products

Hake Medallions 450 g

Ingredients

500g carrots

  • 1l milk (use coconut for a delicious added coconut flavours)
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp paprika
  • 1 tsp smoked chilli flakes

Crispy peas

  • 1 tsp butter
  • 1/2 cup peas

Sourdough crumb

  • 3 slices sourdough broken up into crumbs
  • 1 tsp garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tbsp chopped parsley
  • 1 tsp lemon zest
  • 1 tbsp melted butter

Hake medallions:

  • Sea Harvest Hake medallions
  • 1 egg

Other toppings (optional)

  • Pomegranate
  • Slices spring onion
  • Fresh chilli

Method

Crispy Peas:

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:

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:

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.

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!

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