Ingredients:

• 1 tablespoon vegetable oil
• 1 yellow onion,peeled and finely chopped
• 2/3 cup (150 ml) passata (bottled strained tomatoes)
• 1/3 cup (75 ml) boiling fish stock
• 2 garlic cloves,peeled and crushed
• 1 small red chili pepper,seeded and finely chopped
• pinch of ground ginger
• pinch of curry powder
• pinch of freshly ground cumin
• pinch of freshly ground turmeric
• seeds from 1 cardamom pod
• freshly squeezed juice of 1 lemon
• 2 pounds (960 g) white fish fillets
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. In a frying pan,heat vegetable oil over medium-high heat.
2. Add chopped onion and cook,stirring,for 10 minutes until onion is soft but not coloured.
3. Transfer cooked onions to slow cooker.Stir in remaining ingredients,except fish fillets and fresh herbs.
4. Cover slow cooker and cook on high-heat setting for 1 1/2 hours until mixture starts simmering.
5. Add white fish fillets to the slow cooker and cook at low-heat setting for a further 45 minutes-1 hour or until fish fillets are tender.
6. Transfer cooked fish to warmed serving platter.Stir fresh herbs into spicy tomato sauce.Test and add seasoning.
7. Spoon spicy tomato sauce over white fish and serve.More fish recipes>>>>>>

Ingredients:

• 1 pound (480 g) white fish fillets,skinless and boneless
• 2 large fish heads (snapper or cod)
• 5 pints (5 L) water
• 1 large yellow onion,peeled and chopped
• 1 teaspoon dried oregano
• 2/3 cup (160 g) long-grain rice
• 2 egg yolks
• freshly squeezed juice of 2 lemons
• grated zest of 1 lemon
• salt and freshly ground black pepper

Cooking Method:

1. In a large saucepan,combine water,fish fillets and fish heads.
2. Add chopped onion and dried herbs.
3. Bring to a boil over high heat,then reduce heat to low and simmer,covered,for 30 minutes.
4. Strain off the stock,squeezing the fish pieces to obtain the utmost possible anount of juice before discarding.
5. Reheat the stock and stir in rice.
6. Simmer over low-heat for 20 minutes.
7. In a mixing bowl,whisk egg yolks,using a whisker.
8. Gradually add lemon juice,stirring with fork until well blended.
9. Spoon some of the hot soup into egg mixture,then stir into the gently simmering soup.
10. Stir in half of lemon zest and simmer for a further 5 minutes.
11. Season with salt and black pepper.
12. Serve Greek fish soup with a light sprinkling of lemon zest on each portion.More soup recipes>>>>