Spicy tilapia and spinach soup

Spicy tilapia and spinach soup

Originally uploaded by dynamist.

This is the sort of thing I’d teach to someone convinced that they are unable to cook. It’s real Cooking 101 stuff.

Of course, the way I made it today was the very easiest. I’d frozen a batch of my creamy spinach soup last week, and always keep a big bag of tilapia fillets in the freezer. So all I had to do was thaw the soup and about five of the fillets, combine over heat until the fish was cooked through, and bob was indeed my uncle. I added a little hot sauce for spice.

But if you wanted to make this from scratch, all it requires is a little chopping and stirring.

First, chop a large onion and cook it in butter over medium heat until translucent. Dump a bag of baby spinach leaves (no need to tear them up unless you’re quite bored) into the pot and cover for about five minutes, or until the spinach has wilted. Pour a litre of fish or vegetable stock over the onions and spinach and simmer until heated through. Add as much cream as your conscience will allow.

That’s the basic spinach soup recipe; just add fish or prawns and cook through to finish. Season and spice to suit your own taste.