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    • Coley and Tomato Soup

    Mark Sharron
    Easy
    30 minutes
    1-2
    Amount Per Serving: Calories 200; Fat 5g; Protein 18g
    Coley and Tomato Soup is a delicious and hearty dish perfect for a cold winter evening. It is a simple dish and requires just a few essential ingredients. Combining coley, tomatoes, and vegetables creates a flavorful soup that is sure to please. This soup is also very nutritious and packed with vitamins and minerals. It's a great way to get your daily intake of vegetables and protein.   
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    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 500g coley, skinned and cut into chunks
    • 2 carrots, diced
    • 2 sticks celery, diced
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
    • 2 tablespoons tomato puree
    • 1 litre vegetable stock
    • 400g tin chopped tomatoes
    • 1 bay leaf
    • 2 tablespoons chopped parsley
    • Salt and pepper, to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Remove the bay leaf and season with salt and pepper to taste. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.