As the cold nights draw in, we crave the comfort of woollen scarves, open fires and piping hot bowls of soup. But comfort food doesn’t have to be laden with stodge.
As a child I was introduced to Paya – a Pakistani marrowbone soup. When we were finished kicking up autumn leaves we would carefully caress a mug of it with the “noggy” end of a Scottish loaf for dipping.
It, like many other broths, is hailed as a miracle cure, staving off colds and fighting ailments.
My fragrant fish broth soup is based on an eastern Asian dish – it is quick and easy to make and it’s one you can enjoy guilt-free everyday” – Zara Janjua.
Zara Janjua is a TV presenter and producer from Glasgow.
She is a food blogger and social media influencer who has cooked on TV beside some of Scotland’s best chefs.
Coming from an Asian family she enjoys fusing flavours from Pakistan with the Mediterranean and Middle East.
For more information visit: www.zarajanjua.com
Serves 4
Ingredients
350g salmon steak, with skin
350g cod, with skin
1 white onion, chopped into chunks
1 carrot, diced
1 celery stick, diced
1 courgette
2 spring onions, diced
2 large cloves of garlic, finley chopped
900ml water
1 tbsp fresh ginger, finely chopped
2 bird’s eye chillies, sliced
Small bunch of coriander, chopped
1 tbsp rapeseed oil
1 vegetable stock cube
4 tbsp dark soy sauce
2 tbsp shaohsing rice wine
Method
1 Heat a wok with the rapeseed oil.
2 Add the onion and allow to cook for 2 minutes before adding the carrot, celery, garlic and ginger. Stir quickly.
3 Heat a pan and add the cod and salmon, skin side down. Turn the heat down and cook for 3 minutes or until the skin begins to colour, then flip over and cook for another couple of minutes. Once cooked, remove from the pan.
4 Add in the shaohsing rice wine and soy sauce to the wok, leaving for a further minute before adding the water and stock cube to the pan. Turn the head down and bring to the boil.
5 Add the chillies and coriander to the wok before gently breaking up and adding the large pieces of fish.
6 Spiralise the courgette to create courgetti and add to the soup.
7 Plate up into four bowls, adding the spring onion and some more chillies and coriander to taste.
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