Premium Fish Stock
Roast Garlic and Eggplant Prawn Soup
Serves 2
Ingredients:
- 4 cloves of garlic
- 1 medium eggplant (firm and purple)
- 500ml Martin's Premium Fish Stock
- 500 gm fresh green prawn meat, cut into chunks
- 1 teaspoon of Cumin
- Sea salt
- Pepper
Directions:
Place garlic cloves on small piece of foil and drizzle with a teaspoon of olive oil, a pinch of thyme (2 sprigs if fresh) and sea salt. Wrap up tightly and bake in the oven for 20 minutes at 180°C.
Peel and dice eggplant and place in a large pot. Add fish stock, bring to a boil, and then simmer. Add cumin, salt and pepper to taste, and cook till eggplant is very soft.
Remove the garlic pouch from the oven and cool. Once cool, peel the cloves and add the garlic to the eggplant soup.
Puree the soup using a stick blender or in batches using a blender.
Before serving, add the prawn meat to the hot soup and poach (DO NOT BOIL). The prawns will turn pink when cooked.
Serve with crusty bread.
