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BOTNEEP BE.DB751Add the onion, garlic, tomatoes, olive oil andseasoning to a mug and microwave uncovered for 2 minutes. 2Then add the fish, stock and oregano, andmicrowave again for 2 minutes uncovered. 3Garnish with a small squeeze of lemon juice andchopped fresh parsley. CHEF’S NOTES:In true keeping with a Greek Fisherman’s Soup you canuse whatever fish you want including salmon, cod,haddock, prawns/shrimp, etc. The main thing is tocube them all about the same size so they cook evenly. To save money you can buy small pieces of fish fromthe deli counter at your local supermarket (or just savea few offcuts and freeze them until you have enough!). Try adding fresh dill instead of parsley for a moreanise-flavoured dish.A Greek fisherman’s soup is humble in its origins. The leftover fish from theday’s catch is cooked on deck, for a hearty and clean-tasting broth filledwith pieces of different fish.GREEK FISHERMAN’S SOUPSERVES:1COOKING TIME:4 minutesEQUIPMENT:300ml/1⁄2pintmug10g/1⁄3oz onion, diced1 clove garlic, sliced50ml/2fl oz/1⁄4cup freshtomatoes, chopped 15ml/1 tbsp olive oil100g/33⁄4oz fish, dicedroughly into 2.5cm/1in cubes90ml/3fl oz/3⁄4cup stockPinch of dried oreganoLemon juice and choppedfresh parsley, to garnishSeasoning1111Add the star anise, the sliced spring onion, salt, oliveoil, fresh and dried chillies, Szechuan peppercorns, thespices, garlic, ginger and sesame oil to a mug, andmicrowave uncovered for 90 seconds.2Then add the rest of the ingredients except for thewhole spring onion and watercress, and gently foldtogether in the mug. Before microwaving, trim thewhole spring onion and place it vertically in the mug(so it looks like a straw). Microwave uncovered for 2 minutes. 3Once done, rip the watercress into a couple ofbunches and submerge in the soup and rest for aminute to let the watercress wilt (and remember not to eat the star anise – it’s only for flavour!).CHEF’S NOTES:You can swap the rice wine vinegar for any othervinegar (but add less).If you don’t have any Shaoxing rice wine the closestsubstitute is sherry.This recipe is inspired by my travels through China, specifically the Chongqingarea. Hot pots abound throughout China and South-east Asia, but for me it isthe Szechuan hot pots, packed with a variety of chillies and the famouspeppercorns, that I enjoy the most. SZECHUAN HOT POTSERVES:1COOKING TIME:21Ú2minutes,plus 1 minute restingEQUIPMENT:300ml/1Ú2pintmug1 star anise, whole15ml/1 tbsp spring onion/scallion, sliced, plus extra 1 wholePinch of salt15ml/1 tbsp olive oil5ml/1 tsp chopped fresh red chilliGenerous pinch of chilli flakes1.5ml/1⁄4tsp Szechuanpeppercorns, crushedGenerous pinch of groundcinnamonGenerous pinch of smokedpaprika1⁄2clove garlic, diced 5ml/1 tsp fresh root ginger,chopped2.5ml/1⁄2tsp sesame oil2.5ml/1⁄2tsp Shaoxing ricewine30g/11⁄4oz shiitakemushroom, cut in half2 baby plum tomatoes, cut inquarters lengthways40g/11⁄2oz pork belly strips,thinly sliced125ml/41⁄2fl oz/1⁄2cup stock2.5ml/1⁄2tsp rice wine vinegarPinch of sugarFew drops light soy sauce7g/1⁄4oz watercressMAINLY MEATY SOUPSWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >