Had a couple of poached Salmon fillet’s left over so made it into a spicy fish soup.

Ingredients:-

• 2 small salmon fillet’s lightly poached (6 mins)
• fish stock from poaching
• vegetable stock (maggi granules or stock cube will do)
• small red pepper (nearly our last homegrown pepper)
• green chillies, I used 2 small fresh hot green chillies
• approx 6 sliced mushrooms
• 2 cloves of crushed garlic
• square inch cube of fresh ginger, chopped finely
• teaspoon hot chilli powder
• light soy sauce (to season instead of salt)
• large tomato
• splash of Nam Pla Thai fish sauce
• olive oil or rape seed oil

Method:-

• gently fry/saute the pepper, chilli, garlic, tomato and ginger until soft
• add stock and other ingredients and simmer for 10 mins
• flake poach salmon into pan simmer for a couple more minutes and serve