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Saldanha

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Tomato Soup with Cheesy Fish Finger Croutons

Aren’t we all in need of some comfort food right now. What better than to snuggle up with a steaming bowlful of this silky, creamy tomato soup with a twist – mouthwatering Sea Harvest Fish Finger croutons to make the perfect accompaniment!

Serves

4-6

Prep

20-25

Cook

30-50

Ingredients

Soup

  • olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tins of tomato puree
  • 1 C (250 ml) beef stock
  • 1 ½ C (375 ml) fresh cream
  • 1 Tbsp (15 ml) dried oregano
  • A small handful of fresh basil, chopped
  • Sea salt and freshly ground pepper

Cheesy Fish Finger Croutons

  • 12 Sea Harvest Fish Fingers, cooked according to the package instructions.
  • 12 ‘cheese sticks’ – slices of cheese roughly the same shape as the top of a fish finger and about 2mm thick.

Preparation & Cooking

Soup

  • Heat a splash of olive oil in a medium-size pot over medium heat.
  • Add the onions and fry until softened and translucent. Add the garlic and fry for another minute until fragrant.
  • Add the 2 tins of tomato puree and the beef stock and mix to combine.
  • Add the cream and simmer for 15 minutes to thicken.
  • Add the dried oregano and fresh basil and remove the pot from the heat.
  • Blitz the soup with a stick blender and season to taste.

Cheesy Fish Finger Croutons

  • Preheat the oven to 200 ºC.
  • Use one fish finger to accurately measure and cut slices of cheese that will fit the tops of the fish fingers in preparation for grilling (about 2mm thick).
  • Lay the Sea Harvest Fish Fingers on a baking tray from frozen. Place into the oven and bake until golden brown.
  • When ready, remove from the oven and lay the cheese slices on top the fish fingers and place back in the oven to grill for 1-2 minutes to melt the cheese.
  • Remove the fish fingers from the oven and allow to cool slightly before cutting them up into bite-size croutons. Serve the soup with cheesy fish finger croutons and crusty bread.

Fish & Tips Recipe Book

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