mirrorshard: (Default)
[personal profile] mirrorshard
I ended up making it by the standard soup methodology, ie. bung it all in the pan and don't let it boil. Works out pretty well, though I made far too much (and now have all the Nigerian pepper soup in the world ever) and it would've been better if I'd actually had a blender.

Date: 2005-08-19 07:54 pm (UTC)
kake: The word "kake" written in white fixed-font on a black background. (Default)
From: [personal profile] kake
Quantities? Rough ones will do. What kind(s) of fish? Where does the blender come in?

Date: 2005-08-19 11:50 pm (UTC)
From: [identity profile] mirrorshard.livejournal.com
Right, let's see. This is all terribly roughing-out cooking rather than using real things, unfortunately.

I used two kinds of fish, 3 fillets frozen Alaskan pollock and a can of pilchards, on the basis that I wanted a mix of light & dark fishiness in it.

Two cans of tomatoes and some sugar to deal with the acidity from that.

A couple of fish-stock-cubes, and some flour to thicken it up a bit.

Green herbs (mostly thyme and basil) in addition to the pepper. (Rough-crushed black peppercorns, that is.)

Put it all in the pan, break up the lumps, and leave it to simmer for an hour or so. I'd've liked to have used the blender to smooth it out and stop the annoying distinction between semi-solid lumps and water-based mother liquor.

Date: 2005-08-20 03:09 pm (UTC)
From: [identity profile] shuripentu.livejournal.com
You're not supposed to let it boil?

*ponders making vegetable stew one of these days*

Date: 2005-08-20 05:12 pm (UTC)
From: [identity profile] mirrorshard.livejournal.com
Easiest way to spoil it - it breaks down the interesting flavours.

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