Rachel Khoo recipes: Roasted tomato and tamarind broth with poached fish

Rachel Khoo creates a stir with a fish broth for all seasons
Souped up: Rachel Khoo's Roasted tomato and tamarind broth with poached fish
Rachel Khoo18 June 2015

The Great British summer has many qualities, but unfortunately guaranteed warm weather is not one of them. With this in mind, an ice-cold soup isn’t always the perfect seasonal starter, but this delicious umami-packed broth is. It’s a versatile, lighter option that can be served cold, but also warmed up when the evenings turn a bit chilly.

Roasted tomato and tamarind broth with poached fish

Serves 2

750g cherry tomatoes, halved

2 tbsp olive oil

Sea salt

50g tamarind pulp

250ml dashi (available at Waitrose)

350g white fish, such as monkfish, cod or pollock

Preheat the oven to 180C. Place the tomatoes on a baking tray, drizzle with the oil and sprinkle with a generous pinch of sea salt. Cook for 45 minutes or until soft and the tomatoes have released lots of juice.

In the meantime, place the tamarind pulp in a small bowl and pour 100ml boiling water over the top. Leave to infuse and disintegrate, leaving behind the seeds.

Once the tomatoes are done, remove from the oven. Set a third aside and push the remainder through a sieve, catching the juice in a large saucepan. Press out as much as you can and discard the skin and pips. Do the same with the tamarind pulp, discarding the bits.

Add the dashi to the pan and bring to a low simmer over a medium heat. Gently add the fish and cook for 12-15 minutes (depending on the thickness) at barely a simmer. The flesh should start to flake delicately. Remove the fish and break into flakes. Divide the broth between two bowls, add the remaining tomatoes, top with the fish and serve.

Follow us on Twitter @ESLifeandStyle. Illustration by Heather Gatley.

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