Nadiya Hussain’s Revival Fish Broth
This easy, comforting recipe for revival fish broth from Nadiya's Simple Spices on BBC2, features prawns simmered in a fragrant turmeric broth.
From the book
Nadiya’s Simple Spices
Simple, flavour-packed recipes for the whole family.
Demystifying the notion that cooking with spices is complicated.
From easy breakfasts and lunches, to side dishes and classic bakes.
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Introduction
Every culture has its soup, its penicillin. Well, we have many and this is one of my favourites. What I love about this is that it uses no spices at all. It’s simple to make and really does feel like you have been revived after eating it.
Ingredients
| 2 tbsp | shrimp paste |
| ½ tsp | turmeric |
| 1 tsp | salt |
| 1 ltr | water |
| 6 cloves | garlic, grated |
| 4 tbsp | fish sauce |
| 1 | Scotch bonnet chilli |
| 1 | onion, thinly sliced |
| 3 | lime leaves, thinly sliced |
| 80g | fresh baby spinach |
| 1 | courgette, thinly sliced |
| 150g | mangetout, halved |
| 25g | dill, finely chopped |
| 300g | raw prawns |
Method
Prep: 3 minutes. Cook: 18 minutes (+cooling).
Start by adding the shrimp paste and turmeric to a large saucepan with the salt and a splash of the water. Mix it with enough of the water so that the shrimp paste is no longer a clump. Now add the garlic and fish sauce and mix.
Take the Scotch bonnet and pierce to release the flavour and only some of the heat. Add to the pan with the onion and lime leaves. Now add the baby spinach, courgette and mangetout, bring to the boil and as soon as it has boiled, leave to simmer till the veg has cooked through.
Add the dill and raw prawns and bring to the boil one last time, then take off the heat.
Leave to cool for 30 minutes, allowing time for the flavours to develop. It’s best eaten not piping hot. Serve and feel revived.
+ If you are struggling to find the shrimp paste, you can always use a flavoured curry paste of your choice, like Thai green curry, tom yum or even miso. It will change the flavour, yes, but it will still be totally delicious.
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