Saturday, July 20, 2013

Fisherman’s Winter Soup from Rivers Restaurant Cruises

Best Fish Soup Recipe for Winter
A simple fish soup perfect for cold winter nights from a Gold Coast icon, Rivers Restaurant Cruises. 


300g                Barramundi, diced 5cm cubes
300g                Perch, diced 5cm cubes
700g                Australian Bass., diced 5cm cubes
2                      Brown onions, diced
1/4                  Clove garlic, diced
1tbs                 Vegetable oil          
2tbs                 Sweet paprika         
3                      Sweet banana capsicum       
2                      Tomatoes, diced
1                      Red chili, diced
¼ bunch        Parsley
Salt and Pepper to taste


Add onion and garlic to a pot with oil and cook until soft and brown.
Remove from the heat and add paprika. Stir vigorously for approximately 30 seconds.

Add half each fish and place back on the heat. Fill the pot with water until fish pieces are covered.
Simmer for 1 hour
Strain and keep the liquid – that is our fish stock.  

Place stock back on the heat and add the remaining fish, sliced capsicum and diced tomato.
Cook on a slow heat for 40 mins, occasionally stirring gently.

To Serve
Gently place fish in to a soup bowl and pour liquid over the top.
Sprinkle with fresh capsicum, chili and parsley.

Recipe by Akos Balint, Head Chef at Rivers Restaurant Cruises on the Gold Coast, Qld. For more information visit 

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