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En Blanco (Potato & Fish Soup)

 This nifty little fast, filling and easy to digest soup is so much nicer than it sounds. As an English gal fish soup sounded a bit dubious to start with, however, its one of Mr Jam Tart's favourites so features regularly in our house. Its not hugely fishy - honest! Served with a fresh crusty loaf its tasty. It take about 25 minutes to cook and freezes well. Serves 4.

En blanco
1 onion
3 potatoes
1 green pepper
2 tomatoes
Garlic to taste
Lemon juice
Olive oil
Up to 500g of any white fish
Salt & Pepper
Mayonnaise (optional)

Peel & slice potatoes. Cut into 1/2 cm slices. Slice the onion, dice the pepper and garlic. Put in a pan cover with water, add a generous slosh of olive oil, season, and bring to the boil. Drop the tomatoes in whole. When the skins split, pull them out remove the skins, chop and pop back in. Simmer for 20 minutes.

With scissors chop the fish into the soup in 4cm chunks. Turn up the heat and cook for a further 3 minutes. Serve and add generous amounts of lemon juice to the individuals taste.

To make it white, as is traditional in our family.Take off the heat. Remove some stock and pop it in a mug. Add 3 teaspoons of mayonnaise and mix. One mixed quickly stir through the soup and serve. Be aware if the soup is too hot, or the mayonnaise not mixed in first, it can split and whilst this doesn't change the taste, it looks no-where near as pretty. 

En Espanol 
1/2 kg. de merluza1 patata
2 tomate
1 pimiento
1 cebolla
2 dientes de ajo
1 y 1/2 lt. de agua
Aceite de oliva
Sal y pimiento

Pelar la patata, la cebolla y los ajos.
Rebanar la cebolla y la patata. Cortar el tomate y el pimiento.
Cocinar en agua hirviendo durante media hora junto con una pizca de sal y un poco de aceite, con la olla tapada.
Luego, echar el pescado cortado en tres o cuatro pedazos. Cocinar durante 1/4 de hora, salar, agregar jugo de limón y retirar.

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